Chicken with Mangoes
A great, low-fat chicken dish with a sauce made from mangoes for a fruity touch.
1 tbsp vegetable oil
8 skinned chicken thighs
1 onion, sliced
2 carrots, peeled and sliced
2 stalks celery, sliced
2 large mangoes, peeled, stone removed and flesh chopped
4 bay leaves
300ml boiling vegetable stock, made with 2/3 of a stock cube
freshly chopped parsley or coriander to garnish
rice or crusty bread, to serve
salt and feshly ground black pepper
1. Preheat the oven to 190C/375F/gas mark 5. Heat the oil in a large pan, brown the chicken on both sides, then remove. Add the onion, carrots and celery to the pan and cook for 5 minutes until soft, then add the mangoes, bay leaves and salt and pepper to taste.
2. Layer the chicken with the mango mix in a casserole. Add the stock. Cover and cook in the preheated oven for 1 hour until tender.
3. Remove the chicken and keep warm. Discard the bay leaves then blend to a thick sauce. Season, pour over the chicken, then garnish with parsley or coriander. Serve with rice or crusty bread.
Prep time: 30 minutes
Cook time: 1 hour 15 minutes