Mango Chutney Chicken with Spiced Bulgur
and Roasted Romanesco
We bet you’re wondering what that strange coral like vegetable is in your box this week? Well that folks is our veggie of the month ... Romanesco! This fascinating veggie is a cross between broccoli and cauliflower and if you can bring yourself to chop it up (we found it hard to stop admiring it), it goes pretty nicely with our sticky mango chutney chicken!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
British Chicken Thighs
3
Mango Chutney
1
Cumin
½
Romanesco
1
Onion
1
Garlic Clove
2
Tomato Puree
100
Bulgur Wheat
(Contains Cereals containing gluten)
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
250
Water
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Put the chicken in a bowl with a good pinch of salt and a few grinds of black pepper. Add in the mango chutney, half the cumin and ½ tbsp of oil per person. Mix everything together. Tip:Doing this with your hands is much more effective but remember to wash them afterwards!
Separate the romanesco into florets with a knife or your hands (so into little ‘trees’). Cut the onion in half through the root, peel and chop into roughly 1cm pieces. Peel and grate the garlic. Put your romanesco florets on a baking tray with a splash of oil, a pinch of salt and a good grind of black pepper. Give the tray a shake to make sure the romanesco has a good coating of oil and seasoning and leave to the side for a few mins.
Put your onion in a pot with a drizzle of oil on medium heat. Cook for 5 mins until your onion is soft, then add your garlic, the rest of the ground cumin and the tomato purée. Stir and cook for 1 minute before adding the bulgur wheat and stirring everything together. Pour in the water (as specified in the ingredient table above) and the stockpot, bring to a simmer, making sure you stir to dissolve the stockpot. Take the pot off the heat, put a lid on and leave to the side for 25 mins to allow the stock to absorb into the bulgur.
Put your romanesco in your oven to cook for 25 mins, until slightly crispy and cooked through.
Meanwhile, put a frying pan on medium heat and add the almonds. Toast them for 2-3 mins or until slightly golden, then remove them from the pan (don’t wash up the pan, you’ll use it later). Tip:Watch the almonds like a hawk to make sure they don’t burn
Tip: If you have time, now is about the right time to give your kitchen a little tidy, if not don’t worry! After the romanesco has been in your oven for 10 mins, put the frying pan you toasted your almonds in on medium heat with a splash of oil and add your chutney coated chicken. Fry for 6-7 mins until each side is browned and slightly caramelised and your chicken is cooked through. Tip:The chicken is cooked when no longer pink in the middle. The outside should be slightly charred and a little blackened (which is a result of the mango chutney caramelising), this will add to the flavour!
Once your chicken is cooked, remove it to a board to rest for a couple of mins. In the meantime, fluff up your bulgur wheat with a fork and remove your roasted romanesco from your oven.
Slice your chicken into 2cm wide strips. Serve your bulgur wheat on plates with your chicken on top and your roasted romanesco on the side. Sprinkle over your toasted almonds and enjoy!
