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Poached rolled chicken with mango and chilli chutney
Poached rolled chicken with mango and chilli chutney
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Prep Time:
400 minutes
Cook Time:
85 minutes
Total Time:
485 minutes
Elevate gatherings with mango, pistachio, and chilli-stuffed poached rolled chicken.
Ingredients:
  • 1/2 bunch flat-leaf parsley, finely chopped
  • 2 long red chillies, seeds removed, finely chopped, plus extra to serve
  • 2 x 400g double chicken breasts
  • 2 mangoes, peeled, chopped, plus extra thinly sliced mango to serve
  • 55g pistachio
  • 1kg mangoes, peeled, chopped
  • 50g ginger, chopped
  • 2 long red chillies, seeds removed, chopped
  • 220g caster sugar
  • 250ml cider vinegar
Instructions:
  • Create Mango and Chilli Chutney: Combine all ingredients in a saucepan over low heat, stir until sugar dissolves. Simmer for 40 minutes until thickened, stirring occasionally. Transfer to a sterilized jar, seal, and cool.
  • Mix the parsley and chili together in a bowl and let it sit for later use.
  • Lay the chicken breast on a sheet of plastic wrap and gently pound to 1cm thickness. Lay out another piece of plastic wrap on the counter. Spread a quarter of the parsley mixture over the plastic wrap, place the chicken breast on top, season, then add a quarter of the parsley mixture, half of the mango, and half of the pistachios. Roll up the chicken using the plastic wrap to create a log shape, tie the ends to secure. Repeat the process with the remaining ingredients.
  • Carefully wrap each roll in foil, twisting the ends to seal. Submerge the rolls in a large saucepan filled with cold water over medium heat. Let it come to a gentle simmer, then lower the heat to medium-low and cook for 30 minutes. Once done, use tongs to transfer the rolls to a bowl of ice water for 15 minutes. After that, drain the rolls and refrigerate them overnight.
  • The following day, unwrap the rolls with care and slice into thick 3cm rounds. Serve with extra mango, sliced chili, and mango and chili chutney on the side.

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