C&P'd for you:
Chicken and mango casserole - Tana Ramsay
Serves: 6
Prep time: 25 minutes
Cooking time: 2 hours (not all hands-on, some is simmering time)
2kg chicken thighs – skinless and boneless
2 tbsp olive oil
2 tbsp butter
1 large onion, chopped
1 mango, peeled and diced
1 tsp lemon zest, grated
½ tsp ground coriander
1 tsp ground cinnamon
250ml chicken stock
250ml single cream
2 tsp flour
1 tbsp lemon juice
1 tbsp water
4 cups plain rice
1 Preheat the oven to 190C/Gas 5.
2 Brown the chicken pieces in a large frying pan with the oil and butter, then transfer to a casserole dish. Fry the onion until soft, then put it in with the chicken pieces.
3 Add the mango pieces to the frying pan, gently fry them over a lower heat, turning them carefully. This takes approximately 4 minutes. Stir in the lemon zest, coriander, cinnamon and chicken stock. Bring this mix to the boil, then pour all into the casserole dish. Cover this dish and bake for 1½ hours. Remove from the oven.
4 Take out the chicken pieces and keep warm. Turn up the heat on the hob and bring the liquid to boil, let it reduce down and thicken, then turn down the heat a little and stir through the cream. Put the rice on and cook as directed. Mix together the flour, lemon juice and water and beat this into the sauce. Let it all simmer together for a further 15 minutes, then return the chicken pieces, mix through, ensure the chicken is hot throughout and serve over a bed of rice.