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Mango Chutney Chicken

  • 4servings
  • 490minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, E
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 chicken thighs (3 1/4 lb) , skin removed

  2. 1 red bell pepper , quartered and sliced

  3. 1 jar(s)

  4. (9 oz) mango chutney (3/4 cup)

  5. 2 tablespoon(s) lime juice (grate peel first)

  6. 2 teaspoon(s) minced garlic

  7. 1 1/2 teaspoon(s) curry powder

  8. 1/4 teaspoon(s) each salt and freshly ground pepper

  9. 2 tablespoon(s) cornstarch dissolved in

  10. 2 Tbsp water

  11. 1 firm-ripe mango , peeled and sliced

  12. 1 teaspoon(s) grated lime peel Serve with: couscous or rice , chopped peanuts

Instructions Jump to Ingredients ↑

  1. Place chicken and peppers in a 3 1/2-qt or larger slow-cooker. Mix chutney, lime juice, garlic, curry powder, salt and pepper in medium bowl; pour over chicken.

  2. Cover and cook on low 6 to 8 hours until chicken is cooked through.

  3. Remove chicken and peppers to serving platter; stir in cornstarch mixture and mango. Increase heat to high; cook, covered, 15 minutes or until slightly thickened. Stir in lime peel. Spoon sauce over chicken; serve with couscous or rice and chopped peanuts.

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