This Mango Chutney Chicken recipe is one I found on the Daring Gourmet website (if you don’t already know her, do visit her site!). I will be adding a bit of Nigerian Flavour to it. 🙂
Sweet and savory is a winner with most people and this recipe definitely ticks every single box! So no much chatter today, let’s get cooking:
You will need
- 8 pieces of chicken drumsticks
- 4 tablespoons mango chutney
- 1 tbs of Suya Spice – (optional)
- Juice of one lemon
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- Pre-heat the oven to 180 degrees celsius
- Score the chicken and squeeze lemon juice over the chicken and set aside to rest in the fridge. Lemon juice helps to pre-digest the meat aiding the infusion of flavours.
- In a small bowl, all remaining ingredients and stir to thoroughly combine.
- Coat the chicken with the mix and place the drumsticks in an ovenproof dish and bake for 25 minutes.
- Take the chicken out and spread the remaining sauce over the pieces and bake for another 30 minutes or until chicken is well cooked and juices run clear.
- To get a crispier feel, you can place under the grill till skin turns become crisp.
- This chicken is best served and eaten immediately. 🙂
I had mine with some salad (Spinach, Rockets, grated carrots and some pearl barley)
- 2 Large Mangoes or 4-5 medium-sized ones (Peeled and cut into chunks)
- 1 tablespoon cooking oil (I used coconut oil but you can use any oil of your choice)
- 2 teaspoons fresh root ginger, you can mince this using a grater
- 2 garlic cloves, finely minced
- 1 red chili, sliced
- ¼ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups white granulated sugar
- 1 cup white vinegar
- Heat vegetable oil in a pan and add garlic, ginger and chilli; sauté for a few minutes then add your spices and Sauté for another minute.
- Add mangoes sugar and vinegar.
- Stir well and bring to a quick boil, then turn down the heat and let simmer for about 45 minutes, stirring occasionally.
- They say a simple test to know if your chutney is ready is to make a channel with a wooden spoon across its surface when it seems thick enough and if it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready.
This recipe filled a medium-sized jar and still had a bit left over!
The acidity level of chutney means it will generally keep well, storing in the fridge for up to two months in a sealed jar according to the Daring gourmet a conservative time frame.
There are more than one ways to enjoy your mango chutney, I sometimes have it on oatcake (see recipe here) or crackers with cheese.
You can also try this Mango Chutney Chicken, recipe coming soon. 🙂 Enjoy and do let us know how you get on! 🙂