Cheep chicken!

Spend­ing a for­tune on chicken breast? These four recipes use much cheaper cuts of chicken...


Mango chicken, bean & rice bake

Serves 4 Prep 20 mins plus mar­i­nat­ing Cook 1 hr 10 mins £ 2.20 a por­tion 753 kcals, 16g fat, 3g sat. fat, 32g sugar small bunch spring onions, chopped thumb-sized piece gin­ger, chopped 3 gar­lic cloves 1 red chilli, seeds re­moved if you don’t

like it too hot small hand­ful co­rian­der, stalks roughly

chopped and leaves picked 1 tbsp thyme leaves zest and juice 1 lime, plus 1 lime cut

into wedges to serve 1½ tsp ground all­spice 2 tbsp sun­flower oil 8 chicken drum­sticks 300g long-grain rice 400g can kid­ney beans, rinsed and

drained 500ml chicken stock 1 ripe mango, peeled, stoned and cut into

bite-sized chunks 200g mango chut­ney, plus ex­tra to serve (op­tional)

1 Put the spring onions, gin­ger, gar­lic, chilli, co­rian­der stalks, thyme, lime zest and juice, all­spice and oil in a food pro­ces­sor, then blend to a paste. Pour over the chicken drum­sticks and leave to mar­i­nate for at least 1 hr, or prefer­ably up to 1 day.

2 Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roast­ing tin with deep sides. Re­move the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drum­sticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.

3 Take the tray out of the oven and re­move the foil. In­crease the tem­per­a­ture to 220C/200C fan/gas 7. Spoon the mango chut­ney over the drum­sticks and re­turn to the oven, un­cov­ered, for 35- 40 mins, to brown the chicken pieces and al­low the rice to ab­sorb all the liq­uid. Be­fore serv­ing, fluff up the rice a lit­tle with a fork and scat­ter with the co­rian­der leaves. Serve with lime wedges and ex­tra mango chut­ney, if you like.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.