Mango chicken, bean & rice bake
Mango chicken, bean & rice bake could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. One serving contains 904 calories, 54g of protein, and 27g of fat. 411 person found this recipe to be flavorful and satisfying. Head to the store and pick up spring onions, mango, kidney bean, and a few other things to make it today. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste.
Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
Heat oven to 180C/160C fan/gas
Tip the rice and beans into a large roasting tin with deep sides.
Remove the chicken from the marinade and set aside.
Mix the stock into the marinade in the bowl and stir well.
Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas
Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves.
Serve with lime wedges and extra mango chutney, if you like.