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    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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