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Chicken with Mango Chutney Sauce
Chicken with Mango Chutney Sauce
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Succulent roasted chicken thighs paired with sweet and tangy mango chutney made with fresh ingredients like mango, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.
Ingredients:
  • Chicken:
  • 2 pounds chicken thighs, bone in, skin on, trimmed of excess fat
  • Extra virgin olive oil
  • Salt and Pepper
  • Mango Chutney Sauce:
  • 2 ripe but firm mangos, cut and peeled , cubed into 1/2-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped (about 3/4 cup chopped onion)
  • 1 garlic clove, minced
  • 1 tablespoon chopped candied ginger (or fresh ginger)
  • 2 tablespoons chopped raisins
  • 1/2 teaspoon mustard seeds
  • Scant pinch of red pepper flakes
  • 4 tablespoons sugar
  • 3 tablespoons white vinegar
  • 1/2 cup water
  • Salt to taste
Instructions:
  • Prepare the mango chutney sauce by heating olive oil in a large sauté pan over medium heat. Sauté onions until soft (about 5 minutes), then add garlic for an extra minute. Stir in mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar. Simmer, cover, and let gently cook for 30 minutes on low heat.
  • Roast the chicken thighs: Preheat the oven to 400°F. Coat a roasting pan with olive oil. Rinse and pat dry the chicken thighs. Rub olive oil, salt, and pepper on the chicken. Place in the roasting pan and roast until juices run clear or internal temperature reaches 170°F, about 25 minutes. For extra browning, broil for the last 5 minutes. Adjust cooking time if needed for larger pieces by reducing heat to 350°F.
  • Combine mango chutney with chicken drippings (skim off excess fat): Take out chicken pieces from roasting pan. Set aside extra chicken fat. Pour mango sauce into the roasting pan with remaining drippings. Evenly coat the bottom of the pan with the sauce. Allow to sit briefly to meld flavors, then transfer to a serving dish. Season to taste, adding more sugar if too tangy and adjusting salt levels. Serve mango chutney sauce over chicken with steamed rice or Spanish rice.

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