Mango Chicken

Chicken goes wonderfully with many types of fruit and this dish is no exception. Naturally the best flavour is obtained from using fresh mangoes but canned ones may be used if fresh ones are unobtainable. Serve the dish with steamed courgettes and Game Chips.


1 X 32 lb. chicken, cut into serving pieces

1 teaspoon salt

2 teaspoon black pepper

1 oz. butter

1 tablespoons vegetable oil

1 large onion, thinly sliced

1 mango, peeled, stoned and sliced

1 teaspoon grated lemon rind

½ teaspoon ground coriander

½ teaspoon ground cinnamon

8 fl. oz. chicken stock

8 fl. oz. single cream

2 teaspoons flour dissolved in

1 tablespoon lemon juice and tablespoon water

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Sprinkle the chicken pieces with the salt and pepper and set aside.

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken pieces.

Cook, turning occasionally, for 8 minutes or until they are lightly and evenly browned. With a slotted spoon remove the chicken pieces from the pan and place them in a flameproof casserole. Set aside and keep warm.

Add the onion to the pan and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. With the slotted spoon, transfer the onion to the casserole.

Add the mango slices to the pan and fry, turning once, for 4 minutes. Add the lemon rind, coriander, cinnamon and chicken stock to the pan and bring them to the boil, stirring frequently.

Remove the pan from the heat and pour the mango mixture over the chicken and onion mixture in the casserole.

Cover the casserole and place it in the oven. Bake for l{- hours or until the chicken is very tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and, with tongs or a slotted spoon, transfer the chicken pieces to a warmed serving dish. Keep warm while you finish the sauce.

Bring the liquid in the casserole to the boil over high heat. Reduce the heat to low and stir in the cream and the flour mixture. Heat the sauce, stirring frequently, until it is hot but not boiling.

Remove the casserole from the heat and pour the sauce over the chicken pieces.

Serve at once.

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