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Honey and mango chicken


Published by: Emily Spaul
Published on: 29th November 2010

Serves: 4
Prep time: 15 mins
Cooking time: 40 mins
Cals per serving: 336

600g (21oz) Chopin potatoes 2tbsp oil
2tsp all spice
1tsp oil
4 shallots, sliced
100g (3½oz) mango chutney
25g (1oz) runny honey
3tbsp (45ml) water
4 lean skinless chicken breasts

1. Preheat the oven to 200°C/400°F/Gas 6. Cut the potatoes into wedges. Put them in a large bowl, drizzle over 2tbsp of oil and the all spice, then
toss until well coated.
2. Tip the wedges into a roasting tin, and cook for 10 mins.
3. Meanwhile, heat 1tsp of oil in a pan, then add the shallots. Once softened, add the mango chutney, runny honey and water, and bubble for a minute.
4. Place the chicken in an ovenproof dish, skin side up, and spoon over the honey and mango sauce.
5. Toss the wedges after 10 mins of cooking, and add the chicken to the oven too. Cook everything for a further 30 mins.
6. Check the chicken 10 mins before the end of cooking time, and baste with the sauce.
7. Serve the chicken with the sauce from the dish drizzled over, along with the potato wedges.