Chicken

Mango chicken

Name: Mango chicken recipe
Yield: 4
Ingredients: 600g boneless chicken thighs; 200g mango chutney; 6 fresh coriander sprigs, leaves picked, finely chopped; 6 at-leaf parsley sprigs, leaves picked, finely chopped; 1/4 tsp ground turmeric; 1 tsp ground cumin; Juice of 1/2 lemon; Olive oil, for drizzling

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The marinade is super-fast to make and always a winner on the barbecue, say Gaby Chapman and Jen Petrovic. This recipe is an edited extract from Plan, Buy, Cook by Gaby Chapman and Jen Petrovic (published by Hardie Grant, $29.99).

600g boneless chicken thighs
200g mango chutney
6 fresh coriander sprigs, leaves picked, finely chopped
6 at-leaf parsley sprigs, leaves picked, finely chopped
1/4 tsp ground turmeric
1 tsp ground cumin
Juice of 1/2 lemon
Olive oil, for drizzling

Method

1.

Trim the excess fat from the chicken thighs.
2.

In a bowl, mix the chutney, herbs and spices. Add the chicken and turn to coat well. Marinate in the fridge overnight or for at least 4 hours. If you’re doubling the recipe, freeze the extra meal in its marinade, uncooked, for later use.
3.

Heat a barbecue grill plate or chargrill pan over medium heat. While it’s warming up, squeeze the lemon juice over the chicken, then sprinkle with a little salt before cooking.
4.

Rub the grill plate with a little oil on some paper towel and cook the chicken thighs for at least 5 minutes each side until browned and cooked through.
5.

Transfer to a warm plate, cover loosely with foil and rest for 10 minutes. Serve with vegetables or salad.