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Mango Chutney Chicken

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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
  1. 8 pieces of chicken (skinned), or 4 small boneless/skinless chicken breasts, or equivalent chicken tenders
  2. Juice of one lemon
  3. 4 tablespoons mango chutney (store-bought or The Daring Gourmet’s recipe for Indian Mango Chutney)
  4. 2 teaspoons curry powder
  5. 2 tablespoons Dijon mustard
  6. 4 tablespoons unsalted butter (softened)
  7. 1 tablespoon white wine
  8. 1 teaspoon salt
  9. ¼ teaspoon dried thyme
  10. 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

Find it online: https://grandmarecipesflash.com/mango-chutney-chicken/