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Student Chicken Thighs with Mango     HT  MC  25mins


 

Serves 1    Hot Poultry Fruit Herbs Main Course Gluten Wheat Free Eggless

Ingredients
2 tbsp Natural Yogurt
1 tbsp Chutney
The grated zest and juice from ˝ a lime
1 tbsp freshly chopped Coriander
˝ small Chilli, deseeded and finely chopped
1 Large or 2 small Chicken Thighs
1 Mango
Vegetable Oil for brushing
Salt and Black Pepper

Instructions

1. In a large mixing bowl, mix together the chutney, lime zest and juice, yogurt, coriander and chilli.

2. Preheat the grill to hot and line the grill pan with aluminium foil. Remove the bone from the chicken thighs, cut each into 2 pieces then add to the yoghurt mixture and turn to coat well on all sides.

3. Place the chicken in the lined grill pan skin side down and grill for 5 minutes.

4. Meanwhile, cut a thick slice from the mango, remove the skin from the slice, lightly drizzle with oil and season with salt and pepper. Keep the remaining mango for use in a smoothie or dessert.

5. Turn the chicken so the skin sides are upwards and continue to grill for a further 5 minutes.

6. Place the mango slice next to the chicken and continue to cook the chicken and mango for a further 3-4 minutes or until the chicken is cooked and the mango is heated through. Serve immediately.

 


 

More Student Recipes   |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

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