There’s just something wonderful about the way the sweet and sour chutney balances the savory chicken.
Perfect for a quick and easy mid-week meal!
you could easily make this with all or any chicken parts.
Elise Bauer
Just know that you’ll need to cook breasts to 170F.
Add the onions and cook until soft, about 5 minutes.
Add the garlic and cook a minute more.
While the chutney is cooking, cook the chicken.
Preheat oven to 400F with rack in the middle position.
Coat the bottom of a roasting pan with olive oil.
Rinse the chicken thighs in water, pat dry.
Rub some olive oil all over the chicken pieces, sprinkle with salt and pepper.
Place chicken pieces in roasting pan.
Remove chicken pieces from roasting pan.
Pour off rendered chicken fat, save for a teaspoon or so.
(Do not pour down the drain or it will solidify and block your drain).
Put mango sauce into the roasting pan with remaining chicken drippings.
Spread the sauce over the whole bottom of the pan.
If too acidic, add more sugar.
Add salt to taste.
Serve chicken with mango chutney sauce and steamed rice orSpanish rice.
