Jamaican chicken with mango rice & beans

I love one pots and tray bakes, on days when I'm tired these work well for me. I love preparing everything and just popping the tray into the oven and forgetting about it till the food is ready.

N.B use half a chilli if kids will be eating. I like it hot but not everyone else does.

Serves 4 • Prep 20 mins plus marinating • Cook 1hr 10 mins

Bunch spring onions chopped
4cm ginger / thumb size piece chopped
3 garlic cloves
1 red chilli, seeds removed ( if you like it super hot leave them in)
Handful coriander, stalks roughly chopped and leaves picked
1tbsp thyme leaves
Zest and juice 1 lime, plus cut into wedges to serve
1 1/2 tsp ground allspice
2 tbsp sunflower oil
1 tray chicken drumsticks
300g long grain rice
400g can kidney beans, drained and rinsed
500ml chicken stock
1 ripe mango peeled, stoned and cut into bite sized chunks
200g mango chutney plus extra to serve

Place spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest, lime juice, allspice and oil into a food processor and blend into a paste. Pour over the chicken drumsticks and leave to marinate for an hour or overnight.

Heat oven to 180oC / 160oC fan / gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove chicken from marinade and set aside

Mix stock with marinade and pour over the rice and beans. Place drumsticks and mango ontop. Cover tightly with foil and bake for 30 mins.

Remove tray from oven. Remove foil increase oven temp to 220oC / 200oC fan / gas 7. Spoon mango chutney over chicken and return to the oven uncovered for approx 30 mind or until chicken is browned and there is no liquid in the tray.

Fluff up the rice with a fork and scatter with coriander. Serve with lime slices and extra mango chutney if you fancy.

Food Magazines as Inspiration - Mango Chicken with Coucous

I love my monthly fix of my favorite Food Magazines. Olive, Delicious and BBC Good Food. I also love Jamie Oliver and Food and Wine Magazine. I would love to get my hands on Donna Hays Magazine as well.

Anyway sometimes these mags come with little booklets slimmer dinner, healthy recipes etc... I decided to try out one of the recipes from one the booklets today 25 Quick Fixes, Meals in 20 minutes or less from Olive magazine May 2012 issue.

I had some chicken breasts in the fridge and wanted to use those. The recipe I chose was Mango Chicken with Couscous and it only took 15 minutes to make... Super fast and it was really delish...

You will need: 

olive oil

Chicken fillets x 2 / 350g cut into strips

ground cumin 2tsp

chicken stock hot - 300ml

couscous 150g

mango chutney 3 tbsp (they recommend Geetas but any will do)

spring onions 4 , sliced into 3cm pieces

coriander a small handful, roughly chopped

Heat 1 tbsp oil in a wok / large frying pan. Sprinkle chicken with ground cumin and cook for a couple of minutes till lightly browned.

Pour 200ml of the stock over the couscous and leave to soak for 5 mins. 

Add mango chutney to the chicken, stir well and leave to bubble for 2 mins then add the remaining chicken stock and spring onions and cook for 5 mins or until chicken is cooked through. 

Fluff up the couscous with a fork amd stir in half coriander and the other half into the chicken and serve. 

Enjoy...