https://www.lifestylefood.com.au/recipes/3396/mango-spiced-chicken-with-apple-and-ginger

LifestyleFOOD.com.au

Chicken baked with Indian inspired spices and mango chutney makes a delicious meal any night of the week.

Ingredients

  • 2 x 170g / 6 oz boneless chicken supremes (wing and breast meat on the bone)

  • 1 tbsp olive oil / grape seed oil

  • 4 x poppodums, cooked

  • Spice paste

  • 4 tbsp mango chutney

  • 1 cm of ginger, peeled and grated

  • Pinch of ground tumeric, paprika, cumin, coriander

  • ½ bunch chopped coriander

  • 1 tbsp olive oil/grape seed oil

  • Sea salt, black pepper

  • Raita

  • 3 tbsp Greek yoghurt

  • 3 cm cucumber, peeled, seeded, finely diced

  • ½ x granny smith, peeled, cored and grated

  • 2 tbsp finely chopped red onion

  • 1 cm ginger, peeled and grated

  • Pinch ground cumin and garam masala

  • Juice of 1 lime

  • 1 tbsp chopped coriander

  • Endive Salad

  • 1 x small white endive, thinly sliced½ bulb fennel, finely sliced

  • 2 x dates, deseeded and julienned

  • 1 ½ tbsp shredded mint and coriander

  • ¼ bunch watercress picked

  • Juice ½ lemon, 4 tbsp olive oil, 1tbsp white wine

Method

  • 1.

    Pre-heat oven to 375oF / 190oC. Heat half the oil in an oven proof pan, season the chicken and cook for 2 minutes on each side. Meanwhile mix all of the spice ingredients together and spread over the chicken. Place pan in the oven and cook for approximately 15 minutes depending on the thickness of the chicken.

  • 2.

    Whilst the chicken is cooking, make the raita. Mix together all of the ingredients and season to taste with sea salt. Then prepare the salad, mix all of the ingredients together and dress with lemon juice, olive oil and white wine vinegar. Season to taste. To assemble, place a poppodum flat on each plate, top with salad, half the raita, sliced chicken then remaining raita. Break popodum into 3 pieces and stand upright in raita.

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