Description
A flavorful and juicy chicken dish with a delicious, tangy mango chutney sauce, complemented by curry powder, Dijon mustard, and a touch of thyme. Perfect for a quick weeknight dinner or special occasion!
Ingredients
Scale
- 8 pieces of chicken (skinned), or 4 small boneless/skinless chicken breasts, or equivalent chicken tenders
- Juice of one lemon
- 4 tablespoons mango chutney (store-bought or The Daring Gourmet’s recipe for Indian Mango Chutney)
- 2 teaspoons curry powder
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon white wine
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
- In a small bowl, combine all the remaining ingredients and stir thoroughly to combine.
- Coat the chicken on all sides with half of the sauce.
- Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes.
- Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices.
- The chicken will be done when the juices run clear when the chicken is cut near the bone.
- Serve immediately. For an ideal side, pair with basmati or jasmine rice and a cool cucumber salad.
Notes
- You can adjust the cooking time depending on the size of the chicken pieces.
- For a refreshing cucumber salad, mix cumin, salt, fresh lemon juice, and plain yogurt.
- This dish pairs well with both basmati rice and a cool cucumber salad.
Nutrition
- Serving Size: 1 chicken breast (or equivalent chicken pieces)
- Calories: 350
- Sugar: 15g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg