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Chicken thighs in mango chutney is a delightful dish that combines the succulence of chicken with the exotic, tropical sweetness of mango. The mango sauce adds a fruity, slightly tangy, and sweet flavor that beautifully complements the savory taste of the chicken.
This dish can be further enhanced with spices like chili, ginger, or garlic for a bit of heat and depth – and it’s perfect with rice or a side of vegetables for a delicious dinner everyone will love!
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Table of contents
Mango Chutney with Chicken
Mango chutney is a popular condiment in Indian cuisine that has found its way into many global dishes due to its unique combination of sweet, spicy, and tangy flavors. Made from mangoes, sugar, vinegar, and a variety of spices, it offers a burst of flavor that can elevate a simple chicken thigh into a delicious, complex dinner!
Mango chutney is an excellent addition to chicken thighs for several reasons. Firstly, the rich, juicy nature of chicken thighs can stand up to the bold flavors of the chutney. The sweetness of the mango pairs well with the savory chicken, while the acidity in the chutney helps to cut through the richness of the meat, adding a bright note to the dish.
The spices in the chutney add a layer of complexity to the chicken thighs – heat from chili and the warm, earthy notes from spices like ginger and garlic complement the chicken’s natural flavors. This combination creates a dish that’s multi-dimensional and packed with flavor, ensuring every bite is out of this world delicious. Chutney also has a texture that adds a pleasant contrast to the chicken thighs – the meat is tender and succulent, the chutney is more robust and chunky, offering a nice counterpoint in the dish.
How to Make Chicken Thighs With Mango Chutney
To make this recipe, you will need the following ingredients:
Mango Chutney Sauce
- Mangos: They are the star of the chutney, providing a sweet, tangy, and tropical flavor.
- Olive Oil: Used to sauté the onion, garlic, and ginger, it adds a richness and aids in the cooking process.
- Onion: Adds a savory depth and sweetness to the chutney, balancing the fruity mangoes.
- Garlic: Gives a savory note that enhances the overall flavor of the chutney.
- Ginger: This aromatic root adds a spicy, warm flavor that pairs well with mangoes.
- Raisins: Adds sweetness and texture to the chutney.
- Mustard Seeds: When cooked, they pop and release a mild, nutty flavor that complements the sweet and tangy components of the chutney.
- Red Pepper Flakes: Adds a touch of heat, providing a nice contrast to the sweet mango and sugar.
- Sugar: Balances the tartness of the mangoes and contributes to the chutney’s syrupy consistency.
- White Wine: Adds acidity and depth of flavor to the chutney.
- Water/Juice from Mangoes: Thins the chutney to a saucy consistency and enhances the mango flavor.
- Salt: Enhances the flavors of the other ingredients.
- Green Onions: Used as a garnish, they add a fresh, crisp contrast to the rich chutney.
Chicken
- Chicken Thighs: This is the main protein of the dish. Thighs are used for their juicy, tender meat and their ability to stay moist during cooking. The skin becomes crispy when seared and adds flavor to the dish.
- Olive Oil: Used to sear the chicken, it helps create a flavorful brown crust on the chicken thighs.
- Salt and Pepper: Basic seasonings to enhance the natural flavor of the chicken.
Once you’ve gathered your ingredients, we will use the following method:
- Prep chutney. Heat Olive Oil in a large sauté pan on medium heat. Add the Onions and cook until clear, about 5 minutes. Add Garlic and cook a minute more. Add the Mango, Ginger, Raisins, Mustard Seeds, Red Pepper Flakes, Wine, Water (or Mango Juice), and Sugar. Stir together. Bring to simmer, cover the pan, and cook on low for 30 minutes.
- Roast the Chicken. While the chutney is simmering, preheat oven to 400°F with rack in the middle position. Coat the bottom of the roasting pan with Olive Oil. Rub Olive Oil over the chicken pieces, sprinkle with Salt and Pepper. Put Chicken pieces in roasting pan, and in the oven. Cook until the juices run clear when perforated, or when the internal temperature of the thighs is 170°F, about 30 minutes. If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking. Remove chicken pieces from roasting pan. Mix mango chutney with a little of the chicken drippings (without the fat). Add salt to taste. Add a little sugar if too acidic.
- Enjoy! Serve chicken with mango chutney sauce. Garnish with chopped Green Onions.
Tips and Tricks to Perfect Chicken With Mango Chutney
Marinate the Chicken: Marinating the chicken thighs before cooking can help tenderize the meat and infuse it with flavor. A marinade with elements of sweetness, acidity, and spiciness can complement the mango chutney well.
Use Bone-in, Skin-on Thighs: If possible, use bone-in, skin-on chicken thighs. The bone helps the meat stay juicy and the skin gets deliciously crispy when seared.
Properly Sear the Chicken: Before baking or roasting, sear the chicken thighs in a hot pan. This will not only give the chicken a beautiful color, but also create a delicious crust and lock in the juices.
Make Your Own Mango Chutney: While store-bought chutney can work in a pinch, making your own allows you to control the balance of flavors. You can adjust the amount of sugar, vinegar, and spices to your liking.
Baste the Chicken: During the cooking process, baste the chicken with some of the mango chutney. This will help keep the meat moist and infuse it with the chutney’s flavor.
Rest the Chicken: After cooking, allow the chicken to rest for a few minutes before serving. This will help the juices redistribute throughout the meat, keeping it moist and flavorful.
Serve with Extra Chutney: Keep some extra mango chutney on the side for those who might like a bit more with their chicken.
Pair with Complementary Sides: Consider serving the chicken with sides that complement the sweet and tangy flavors of the mango chutney, such as coconut rice, roasted vegetables, or a fresh salad.
FAQs
Yes, you can substitute with either boneless chicken thighs or breasts. However, bone-in, skin-on chicken thighs tend to be juicier and more flavorful. If using chicken breasts, be careful not to overcook them as they can become dry.
Absolutely! Homemade mango chutney can be very flavorful and allows you to adjust the sweetness and spiciness to your liking – but store bought saves many steps!
Yes, you can substitute the mango chutney with other types of chutney such as peach, apricot, or pineapple for a different flavor profile.
Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or on the stovetop to retain the best texture.
Yes, you can marinate the chicken and prepare the chutney in advance. On the day of serving, all you need to do is cook the chicken and warm up the chutney.
This dish pairs well with a variety of sides, such as steamed rice, couscous, roasted vegetables, or a fresh salad.
The spiciness of the chutney depends on personal preference. If you’re making your own, you can adjust the amount of chili to suit your taste.
The safest way to ensure chicken is fully cooked is by using a meat thermometer. The internal temperature should reach at least 165°F (74°C) when inserted into the thickest part of the thigh.
What to Serve With Chicken and Mango Chutney
Rice: A side of fluffy basmati rice or jasmine rice can help soak up the delicious chutney. For added flavor, you could consider making coconut rice or cilantro-lime rice.
Quinoa or Couscous: These grains can provide a light and fluffy accompaniment to balance out the rich, sweet and tangy mango chutney.
Vegetables: Roasted or steamed vegetables like broccoli, carrots, green beans, or bell peppers can complement the chicken and add color and nutrients to the meal.
Salad: A fresh, crunchy salad can provide a contrast to the warm, sweet and savory chicken thighs. An arugula salad with citrus vinaigrette or a cucumber and tomato salad could work well.
Naan or Roti: These Indian breads are great for scooping up the chutney and make a satisfying side.
Mango Salsa: For a twist, serve with a side of fresh mango salsa to echo the mango in the chutney and add a refreshing contrast.
Legumes: A side of cooked lentils, chickpeas, or black beans could add protein and fiber to the meal, making it more filling.
For more of our recent side dishes, click the posts below:
Chicken Thighs with Mango Chutney Recipe
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Chicken Thighs with Mango Chutney
Ingredients
Mango Chutney Sauce:
- 2 ripe Mangos, cut and peeled (cubed)
- 1 tablespoon extra-virgin Olive Oil
- 1 medium Onion, chopped (about 3/4 cup chopped onion) 1 Garlic clove (minced)
- 1 tablespoon chopped fresh Ginger
- 2 tablespoons chopped Raisins
- ½ teaspoon Mustard Seeds
- Pinch of Red Pepper flakes
- 4 tablespoons Sugar
- 3 tablespoons White Wine
- ½ cup Water or Juice from Mangoes
- Salt to taste
- 3 Green Onions to garnish, chopped
For the chicken thighs:
- 2 pounds Chicken Thighs, 4 thighs, bone in, skin on, trimmed of excess fat 2 tablespoons extra-virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Heat Olive Oil in a large sauté pan on medium heat. Add the Onions and cook until clear, about 5 minutes. Add Garlic and cook a minute more.
- Add the Mango, Ginger, Raisins, Mustard Seeds, Red Pepper Flakes, Wine, Water (or Mango Juice), and Sugar. Stir together.
- Bring to simmer, cover the pan, and cook on low for 30 minutes. Roast the Chicken
- While the chutney is simmering, preheat oven to 400°F with rack in the middle position. Coat the bottom of the roasting pan with Olive Oil.
- Rinse the Chicken thighs in water, and pat dry. Rub Olive Oil over the chicken pieces, sprinkle with Salt and Pepper.
- Put Chicken pieces in roasting pan, and in the oven. Cook until the juices run clear when perforated, or when the internal temperature of the thighs is 170°F, about 30 minutes.
- If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking.
- Remove chicken pieces from roasting pan.
- Mix mango chutney with a little of the chicken drippings (without the fat).
- Add salt to taste. Add a little sugar if too acidic.
- Serve chicken with mango chutney sauce. Garnish with chopped Green Onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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