Gluten Free Mango Chutney Chicken
This is one of those sweet, sticky oven-baked dishes that everyone loves. Green onion and coconut finish it off so don't skip them.
Servings 6 people
Calories 726kcal
Ingredients
- ¼ cup butter
- 4 teaspoon curry powder
- 3 tablespoon white wine
- 1 cup sweet mango chutney
- 12 chicken thighs
GARNISH
- 1 green onion chopped
- 2-3 tablespoon coconut flakes
Instructions
- Preheat oven to 350°F.
- Place chicken pieces skin side up in a single layer in a large, glass baking dish.
MAKE CURRY BUTTER
- In a small saucepan melt butter. Add curry powder and stir until combined. Cook for 2 minutes.
- Pour wine into the butter and stir. Pour mixture evenly over the chicken pieces.
- Bake in preheated oven for 30 minutes.
- Remove and spoon mango chutney over the chicken.
- Return to oven and bake an additional 45 minutes or until golden brown. Proceed to plate and garnish or complete the next step.
Optional: Skim fat off
- Transfer chicken to serving dish and pour sauce back into the saucepan. Carefully spoon some fat off the top and boil for 5 minutes to reduce slightly. Pour over chicken, garnish and serve.
GARNISH
- Sprinkle with green onion and coconut. Serve.
Notes
Fat is flavour! The fat will harden when the dish gets cold making it easy to spoon off the next day.
Nutrition
Serving: 2pieces | Calories: 726kcal | Carbohydrates: 40g | Protein: 37g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 254mg | Potassium: 533mg | Fiber: 1g | Sugar: 28g | Vitamin A: 426IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg
