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Ingredients
Method
- 75g crunchy peanut butter
- 2 limes, zest and juice
- 2 tbsp mango chutney
- 1 chopped green chilli
- 2 tbsp oil
- 4 chicken thighs
- 4 chicken drumsticks
- 325g wholegrain rice
- 500ml chicken stock
- 15g chopped coriander
- 1 mango, peeled and cubed
- 2 tbsp chopped peanuts
- Mix the peanut butter, lime juice and zest, chutney, chilli and oil in a large bowl to make a marinade. Add the chicken and toss to coat, then cover and chill for at least 2 hours. When ready, preheat the oven to 200C, tip the rice into a roasting tin and pour in the stock and half the coriander. Stir well, then scatter over the chunks of mango.
- Place the marinated chicken on top of the rice mixture. Add 100ml water to the bowl with the marinade, stir well and pour into the roasting tin. Cover the tin with foil and bake for 30 mins, then remove the foil and bake for 40 mins more. Fluff the rice with a fork, sprinkle everything with chopped peanuts and the remaining coriander, then serve immediately.
80 mins
4 serving
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