MANGO CHICKEN, BEAN and RICE BAKE
Preheat oven Electric 180 C/Fan 160 C,Gas 4
Servings: 4 people
Equipment
- Large roasting tin
- grater/zester
- lemon squeezer
- chopping board & sharp knife
- food processor
- jug
Ingredients
- Spring onions
- Thumb size piece of ginger
- 1 red chilli
- Small bunch coriander
- 1 tbsp thyme
- 1 lime
- 1½ tsp ground allspice
- 2 tbsp sunflower oil
- 8 chicken drum sticks
- 300 g long grain rice
- 400 g tin kidney beans
- 500 ml chicken stock
- 1 ripe mango
- Mango chutney
Instructions
- Clean and chop spring onions – not too fine
- Chop ginger roughly
- Remove seeds from chilli if you don’t want your food too hot
- Take zest and juice from lime
- Take leaves from coriander stalks
- Put spring onions, ginger, chilli, coriander stalks, thyme, lime zest and juice, all spice and oil in food processor and blend to a paste
- Pour over chicken and leave to marinate ( 30 mins or overnight depending on how much time you have)
- Peel, stone and cut the mango into bite size pieces
- Tip rice and beans into roasting tin
- Take the chicken from the marinade and add chicken stock, stir well
- Pour the stock over the rice and beans
- Put chicken drumsticks and mango pieces on top
- Cover tightly with foil and bake for 30 mins
- Increase oven temp Electric 220 C/Fan 200, Gas 7
- Spoon mango chutney over chicken and return to the oven for 35-40 mins, uncovered
- Using a fork, fluff up the rice and sprinkle coriander leaves over chicken