Name: Mango chicken, bean & rice bake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Caribbean
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; zest and juice 1 lime plus 1 lime cut into wedges to serve; 1 ½ 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)

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Mango chicken, bean & rice bake

Mango chicken, bean & rice bake

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

Plus marinating

A star rating of 4.6 out of 5.111 ratingsRate

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Drumsticks are ideal for an all-in-one traybake - the rice, beans and spicy seasoning make it a little like Caribbean jerk chicken

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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
zest and juice 1 lime

plus 1 lime cut into wedges to serve
1 ½ 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)

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Nutrition: per serving

kcal753
fat16g
saturates3g
carbs109g
sugars32g
fibre6g
protein39g
salt1.2g

low

Method

step 1

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.
step 2

Heat oven to 180C/160C fan/gas 4. 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.
step 3

Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. 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.

Recipe from Good Food magazine, March 2013

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A star rating of 4.6 out of 5.111 ratings

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