I promised you a follow up recipe using this delicious Indian Mango Chutney. I will be posting a curry in the future using this chutney as well. But today’s dish is succulent Mango Chutney Chicken.
My husband and I loved this chicken…what we got to eat of it, that is. I’ve got to tell to you what happened. I only made four drumsticks – two for me and two for my husband – because I figured my son, who has been going through a picky phase lately, wouldn’t be interested in it. WELL…we sat down to eat dinner (my son had his own “approved” stash) and we got to taste just enough to know how good it was before our toddler looked at the Mango Chutney Chicken and asked for some. I gave him some of the meat to try and he asked for more…and more. He kept eating and eating – faster than I could flake it off the bones! In the end, he ate both of my drumsticks, and one and a half of my husband’s! Todd and I ended up eating something else for dinner and were happy that our little boy went to bed with a very satisfied tummy :)
Prep time is only 5 minutes and the oven does the rest! Just grab the chutney you will have already made (stored in the fridge or frozen), mix together the other sauce ingredients, generously lather the chutney sauce on the chicken pieces, and bake them in the oven. Serve with some basmati rice and a cool cucumber salad made with a yogurt-cumin-lemon sauce.
Use whatever chicken pieces you like. I used drumsticks this time. You can also use boneless chicken breasts. If using bone-in, skin-on chicken, remove the skin.
Score the chicken by cutting a few deep slashes into the meat.
Squeeze some fresh lemon juice over the chicken pieces and let the sit while you prepare the basting sauce.
Add all the basting sauce ingredients in a bowl and stir to thoroughly combine.
Spread half of the sauce over all sides of the chicken and place them in an oven-proof baking dish. Place the chicken in the oven preheated to 350 F and bake, uncovered for 25 minutes. Open the oven and carefully spoon the remaining sauce over the chicken. Continue to bake the chicken for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken pieces, adjust the baking time. The chicken is done when its juices run clear when you cut into the chicken near the bone.
Serve with your choice of sides. Basmati or jasmine rice make a nice accompaniment along with something fresh, like a cool cucumber salad. Mix a bit of cumin, salt, and freshly squeezed lemon juice in with some plain yogurt for a delicious and refreshing sauce for the cucumber salad.
- 8 pieces of chicken, skinned, or 4 small boneless/skinless chicken breasts, or equivalent chicken tenders
- Juice of one lemon
- 4 tablespoons mango chutney (store bought or using The Daring Gourmet's recipe for Indian Mango Chutney)
- 2 teaspoons curry powder
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, softened
- 1 tablespoon white wine
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 350F.
- Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
- In a small bowl, all remaining ingredients and stir to thoroughly combine.
- Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
- Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.