Chicken thighs and onions pan fried in mango chutney.
6 Chicken thighs
A large onion
200g mango chutney
Pan fry the chicken thighs gently on both sides until slightly browned.
Slice the onion and add to the pan. Fry to soften for a few minutes.
Then add the mango chutney coating the chicken and onions. Cover the pan with a lid and simmer for 30 minutes. When fully cooked remove lid and reduce the liquid until the sauce has thickens. Garnish with parsley and serve.
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