1 Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
2 Heat oven to 160C fan. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken dnimsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
3 Take the tray out of the oven and remove the foil. Increase the temperature to 200C fan. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before sewing, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.
|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 362 (65%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 118.3mg||36 %|
|Sodium 130.4mg||4 %|
|Potassium 610.9mg||16 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 19.3g|
|Protein 30.1g||43 %|
Powered by: USDA Nutrition Database
Calories per serving: 559
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