Mango Chicken, Bean and Rice Bake

Serves 2

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 leaves

zest and juice 1 lime

1 ½ tsp ground all spice

2 tbsp sunflower oil

8 chicken drumsticks

300g long grain rice

400g can kidney beans, rinsed and drained

500ml chicken stock

1 ripe mango, peeled, stoned and cut in to bite sized chunks

200g mango chutney, plus extra to serve

Instructions

1. Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, all spice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hour, or preferably up to a 1 day.

2. Heat oven to 160c. Tip the rice and beans in to a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade into the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mago pieces on top. Cover the tray tightly with foil and bake for 30 minutes.

3. Take the tray out of the oven and remove the foil. Increase the temperature to 200c. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 minutes, to brown the chicken pieces. Fluff up the rice a little with a fork to serve.

Taken From BBC Good Food (February 2013)