Mango Chutney Chicken
- olive or avocado oil, for frying
- 1 onion, sliced
- 1 red pepper, sliced
- 500g deboned skinless
- chicken thighs
- 250ml mango chutney
- 125ml water
- coriander or parsley, to serve
- couscous, to serve
How to Make It
Heat a splash of oil on medium-high and fry the onion and pepper for about 5 minutes
or until softened. Season. Keep aside.
In the same pan, fry the chicken for about 5 minutes on each side or until golden. Season. Add the
chutney and water. Simmer for about 15 minutes or until cooked.
Return the onions and peppers and heat through. Serve with herbs and couscous.