Mango chicken, bean & rice bake
All-in-one traybake of drumsticks, rice and beans with a jerk-style marinade and mango chutney glaze.
Plus marinating (at least 1 hr, or up to 1 day)
4 servings
Ingredients
- small bunch spring onions, chopped
- thumb-sized piece ginger, chopped
- 3 garlic cloves
- 1 red chilli, seeds removed if you don't like it too hot
- small handful coriander, stalks roughly chopped and leaves picked
- 1 tbsp thyme leaf
- 1 lime, zest and juice, plus 1 lime cut into wedges to serve
- 1 1/2 tsp ground allspice
- 2 tbsp sunflower oil
- 8 chicken drumsticks
- 300g long grain rice
- 400g can kidney bean, rinsed and drained
- 500ml chicken stock
- 1 ripe mango, peeled, stoned and cut into bite-sized chunks
- 200g mango chutney, plus extra to serve (optional)
Method
- Blend the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor to a paste. Pour over the drumsticks and marinate for at least 1 hr, or up to 1 day.
- Heat oven to 180C/160C fan/gas 4. Put the rice and beans in a large deep roasting tin. Lift the chicken out of the marinade and set aside, then stir the stock into the leftover marinade and pour over the rice and beans. Sit the drumsticks and mango on top, cover tightly with foil and bake for 30 mins.
- Remove the foil and turn the oven up to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return, uncovered, for about 35-40 mins until the chicken is browned and the rice has soaked up the liquid. Fluff the rice with a fork and scatter over the coriander leaves. Serve with lime wedges and extra chutney if you like.
From Cassie Best, BBC Good Food