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Mango Chutney Chicken

Mango Chutney Chicken

with Spiced Bulgar Wheat and Roasted Cauliflower

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Cooking chicken in mango chutney makes it deliciously sticky. Don't be afraid of letting the chutney caramelise and blacken slightly - this will only add to the flavour! We're serving it with nutty bulgur wheat and some roasted cauliflower, all finished off with a sprinkling of toasted almonds. Delicious!

Allergens:Cereals containing glutenCelerySulphitesNuts

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 conflict 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.

Preparation Time35 minutes
Difficulty levelExperienced
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4 unit(s)

Chicken Thigh

2 tbsp

Mango Chutney

1 tsp

Cumin

½ unit(s)

Cauliflower

1 unit(s)

Onion

1 unit(s)

Garlic Clove

20 grams

Tomato Puree

100 grams

Bulgur Wheat

(ContainsCereals containing gluten)

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

25 grams

Toasted Flaked Almonds

(ContainsNuts)

Not included in your delivery

250 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)723 kcal
Energy (kJ)3025 kJ
Fat23.0 g
of which saturates5.0 g
Carbohydrate67 g
of which sugars24.0 g
Protein63 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Baking Dish
Grater
Large Pan
Lid
Baking Tray
Frying Pan
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Pre-heat your oven to 200°C. Put the chicken in a mixing bowl with a good pinch of salt and a few grinds of black pepper. Add the mango chutney, half the cumin and a glug of olive oil. Mix everything together so the chicken is well coated. TIP: Doing this with your hands is much more effective but remember to wash them afterwards!

2

Separate the cauliflower into florets. Halve, peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Put the cauliflower on a baking tray with a splash of oil, a pinch of salt and a good grind of black pepper. Toss to coat and set aside.

3

Put a drizzle of oil in a large saucepan on medium heat. Add the onion. Cook until soft, 5 mins. Then add the garlic, remaining cumin and tomato purée. Stir and cook for 1 minute. Pour in the bulgur and stir to coat. Add the water (amount specified in the ingredient list) and the vegetable stock pot. Bring to the boil, stir to dissolve the stock pot and pop on a lid. Take the pan off the heat and set aside for 25 mins.

4

Pop the cauliflower on the top shelf of your oven. Roast until cooked through and slightly crispy, 20-25 mins. Meanwhile, put a frying pan on medium heat and add the flaked almonds (no oil). Toast until golden, 2-3 mins. Remove from the pan and set aside. TIP: Watch the almonds like a hawk to make sure they don't burn! Don't wash the pan, we'll use it again in a minute

5

Once the cauliflower has been in the oven for 10 mins, put the frying pan back on medium heat. Add a splash of oil and the chutney-coated chicken. Fry until cooked through, browned and slightly caramelised, 7-8 mins. TIP: The chicken is cooked when no longer pink in the middle.

6

Once your chicken is cooked, remove it to a board to rest for a couple of mins. Fluff up the bulgur wheat with a fork and remove the cauliflower from your oven. Slice the chicken into 2cm wide strips. Serve the bulgur on plates with the chicken on top and some roasted cauliflower on the side. Sprinkle over the toasted almonds. Enjoy!