Mango Chutney Chicken
Source of Recipe
Woman's Day | June 19, 2007
List of Ingredients
8 chicken thighs (3 1/4 lb), skin removed
1 red bell pepper, quartered and sliced
1 jar (9 oz) mango chutney (3/4 cup)
2 Tbsp lime juice (grate peel first)
2 tsp minced garlic
1 1/2 tsp curry powder
1/4 tsp each salt and freshly ground pepper
2 Tbsp cornstarch dissolved in 2 Tbsp water
1 firm-ripe mango, peeled and sliced
1 tsp grated lime peel
Recipe
Place chicken and peppers in a 3 1/2-qt or larger slow-cooker. Mix chutney, lime juice, garlic, curry powder, salt and pepper in medium bowl; pour over chicken. Cover and cook on low 6 to 8 hours until chicken is cooked through. Remove chicken and peppers to serving platter; stir in cornstarch mixture and mango. Increase heat to high; cook, covered, 15 minutes or until slightly thickened. Stir in lime peel. Spoon sauce over chicken; serve with couscous or rice and chopped peanuts.
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