One of the things a lot of people complain about with cooking is how long the have to physically stand at the cooker to get a meal prepared. A lot of the time, there's a simple way to get grub done using the oven and using simple things rather than grabbing something out of the frozen aisle at the supermarket.
This is a simple 5 item recipe that will take about 45mins and minimal effort. It was something a friend made for a group of us once at uni and it was so delicious but somehow I forgot all about it and then my lovely friends Kirsty & Olly shared some of their tasty homemade naga chilli & mango chutney stash and I suddenly remembered this tasty experience and recreated the dish.
You'll need an oven-safe dish and about 2 minutes of prep and the oven does the rest! I enjoy this best with coconut rice but it's just as good with plain basmati rice because it's so full of flavour. I've shared the coconut rice method too but by all means, have yours with whatever you'd like.
Makes 4 servings
8 chicken thighs or drumsticks
350g jar of mango chutney
1 small onion
1 tsp black pepper
1/2 cup hot water
1 cup of basmati rice
1 cup of coconut milk
1 chicken stock cube
Prepare the Chicken (3 minutes)
-Preheat your oven to 170°C.
-Peel and thinly slice the onion and layer at the bottom of an oven safe dish.
-Place the chicken pieces on top of the onions and sprinkle the black pepper over them.
-Empty the jar of chutney over the chicken.
-Pour the hot water into the empty jar, put the lid on and give it a gentle swirl then pour out the water onto the chicken.
-Place in the middle of the oven and set your timer for 35 minutes whilst you make the rice.
-After 35 minutes, check the chicken. Stick a fork in a piece of chicken to make sure no blood is present and you know it's ready.
Make the coconut rice (5-8 minutes at the hob in total)
-Heat the oil in a small saucepan. Add the stock cube to the pan and break it down into the oil.
-Wash the rice by running it under a cold tap in a sieve for at least a minute, using your fingers to swirl the rice as you rinse.
-Add the rice to the saucepan and stir it until it's all coated.
-Pour in the coconut milk and put the lid on. Turn up the heat to bring to a boil. (if using coconut powder, dissolve 3 tbsp in 1 cup of water).
-Allow the rice to boil for 5 minutes then reduce to a medium heat until the liquid has dried up.
-Once the liquid's dried up, about 10-15minutes, turn off the heat and leave the rice with the lid on until the chicken is ready.
I'm sure I don't need to tell you to eat once it's all ready!
P.S. This is a smaller portion of rice in the picture so don't panic!lol