Holly Bell's fruity mango chicken
The children have been off school for a few weeks now so if you're struggling for dinner ideas then Holly Bell's fruity mango chicken dinner is a winner!
It's Sweet AND healthy, so the kids will go gaga for it and it's delicious served with fluffy basmati rice for soaking up the sauce, and lots of green salad and pitta bread for making table top kebabs.
90g mayonnaise30g mango chutney1 tbsp tomato ketchup4 tsp lemon juice3 cloves garlic, peeled and crushed½ tsp ground cumin½ tsp smoked paprika½ tsp freshly ground black pepper½ tsp salt600g chicken thighs, trimmed of fat and cut into 3cm cubesRice, toasted pitta breads and mango, avocado salad to serve
Preheat the oven to 200C/fan 180C/gas mark 6. Stir together all the ingredients and leave to marinate for five minutes.
In the meantime line a baking tray with foil, shiny side up, being careful not to snag it so that the sauce escapes.
Pour the chicken and marinade ingredients onto the lined tray and bake for 25 minutes until starting to crisp and char slightly.
Serve, (along with the sauce in the tray), with boiled rice, salad and toasted pitta breads.