Mango Chutney Glazed Spiced Chicken Breast with Rainbow Veg Side

Name: Mango Chutney Glazed Spiced Chicken Breast with Rainbow Veg Side with Cumin Bulgur Wheat and Roasted Carrots
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Red Onion; 2 Carrot; 75 Low Fat Natural Yoghurt; 1 Mint; 2 Garlic Clove**; 1 Ground Cumin; 10 Chicken Stock Paste; 120 Bulgur Wheat; 1 Pasanda Style Seasoning; 2 Skin-On British Chicken Breasts; 40 Mango Chutney; 200 Baby Corn, Greens & Carrots; 2 Olive Oil; 240 Water for the Bulgur

with Cumin Bulgur Wheat and Roasted Carrots

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Allergens:

Milk

•Cereals containing gluten

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Red Onion

Carrot

Low Fat Natural Yoghurt

(Contains: Milk)

Mint

Garlic Clove**

Ground Cumin

Chicken Stock Paste

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Pasanda Style Seasoning

Skin-On British Chicken Breasts

Mango Chutney

200

Baby Corn, Greens & Carrots

Not included in your delivery

Olive Oil

240

Water for the Bulgur

Nutritional information

Energy (kcal)751 kcal

Energy (kJ)3141 kJ

Fat25.7 g

of which saturates6 g

Carbohydrate84.7 g

of which sugars31.8 g

Protein51.7 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Medium Saucepan

•Knife

•Bowl

•Garlic Press

•Aluminum Foil

•Lid

•Measuring Cups

•Grill Pan

•Measuring Spoon

•Fork

•Spoon

Instructions

Preheat your oven to 180°C. Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium-high heat, add a knob of butter too (if you have some). Add the onion, cook until really soft, 8-10 mins. Stir regularly. Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots on a baking tray, drizzle with oil. Season with salt and pepper, set aside.

Put the yoghurt in a bowl and season with salt and pepper. Pull the mint leaves from their stalks and finely chop (discard the stalks). Peel the garlic cloves. Put one of the cloves into a square of foil with a drizzle of oil. Scrunch to enclose it. Grate the rest of the garlic (or use a garlic press). Roast the carrots on the top shelf of your oven until golden and tender, 20-25 mins. Halfway through cooking, turn the carrots and add the garlic parcel to the tray for the final 10-12 mins.

Add the grated garlic to the softened onion along with the ground cumin, stir and cook for 1 min. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the onion, bring to the boil. Stir in the chicken stock paste and bulgur wheat, bring back up to the boil and simmer for 1 min, pop a lid on the pan and remove from the heat. Leave for 12-15 mins or until ready to serve.

Meanwhile heat a frying pan on medium-high heat (no oil). Put the pasanda seasoning into a bowl and add the oil (see ingredients for amount). Season with salt and pepper. Add the chicken to the bowl and use your hands to coat the chicken in the spice. IMPORTANT: Wash your hands after handling raw meat.

Once the pan is hot, lay the chicken in the pan skin-side down and fry until golden brown, 4-5 mins. Turn the chicken and cook for another 3-4 mins. Pop the chicken on the tray next to the carrots and roast until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Wash your hands after handling raw chicken. Once cooked, add the mango chutney to the chicken. Turn to coat the chicken in the chutney. Set the tray aside. When the chicken has 5 mins left to cook, heat a drizzle of oil in your frying pan on medium-high heat. Once hot, add the rainbow veg mix and cook for 2-3 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 4-5 mins. Remove the pan from the heat.

Once cooked, remove the carrots from the oven. Carefully remove the garlic from the parcel, roughly chop or mash with a fork. Stir the roasted garlic into the yoghurt. Stir half the mint into the bulgur wheat and season to taste with salt and pepper. Thinly slice the chicken on a board. Spoon the bulgur wheat into bowls and top with the chicken and carrots. Spoon over any remaining chicken juices and the garlic yoghurt. Sprinkle over the remaining mint. Serve with the rainbow veg alongside and enjoy!

MOD Step 5 :

If you've decided to add the rainbow veg side to your meal, when the chicken has 5 mins left to cook, heat a drizzle of oil in your frying pan on medium-high heat. Once hot, add the rainbow veg mix and cook for 2-3 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 4-5 mins. Remove the pan from the heat.