Sticky Curry and Mango Chicken Traybake

Recipe

Juicy chicken thighs and sweet mango charred and sticky in a tikka and mango chutney glaze, served with pickled red onion, a crisp hispi slaw and herby black bean rice.

Cook time: 40 mins | Serves: 4

Ingredients:

• 8 Boneless Skinless Chicken Thighs
• 3 tbsp Tikka Masala Paste
• 2 tbsp Mango Chutney
• 250g Mangos
• 250g Microwaveable White Rice
• 400g Black Beans
• 25g Coriander
• 1 Lime
• 1 Hispi Cabbage
• 1 Lime
• 1 Red Onion

Method:

1. Finely slice the red onion and squeeze over the juice of half the lime. Season with salt, massage with your hands and set aside to quick-pickle. Finely chop most of the coriander, saving some to garnish. Drain and rinse the black beans. Zest the lime and set the zest aside.
2. Heat the oven to 200°C. Spread the tikka paste, mango chutney and a drizzle of olive oil across a large baking tray and toss the chicken thighs through to coat. Season with salt and black pepper. Roast for 15-20 mins, until cooked through.
3. Meanwhile, finely slice the hispi cabbage - you can use a peeler if you like. Add to a bowl with the juice of the remaining lime half and a pinch of salt. Massage with your hands until it starts to soften.
4. Cook the rice according to the packet instructions. Once cooked, stir through the coriander, lime zest and black beans.
5. Once the chicken is cooked, peel and slice the mango and add it to the tray, tossing through the marinade. Switch the oven to the grill setting and cook until the mango and chicken start to char.
6. Serve the chicken and mango over the rice with the hispi slaw, pickled red onion and a spoonful of mango chutney. Scatter over the remaining coriander to finish.