Mango Chutney Glazed Spiced Chicken Breast
with Cumin Bulgur Wheat and Roasted Carrots
These Mango Chutney Glazed Spiced Chicken Breasts are bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Pasanda Style Seasoning
2
Skin-On British Chicken Breasts
40
Mango Chutney
1
Chicken Stock Powder
120
Bulgur Wheat
(Contains Cereals containing gluten)
1
Ground Cumin
2
Garlic Clove
2
Carrot
75
Low Fat Natural Yoghurt
(Contains Milk)
1
Mint
1
Red Onion
Not included in your delivery
2
Olive Oil
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C. Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium-high heat, add a knob of butter too (if you have some). Add the onion, cook until really soft, 8-10 mins. Stir regularly. Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots on a baking tray, drizzle with oil. Season with salt and pepper, set aside.
Put the yoghurt in a bowl and season with salt and pepper. Pull the mint leaves from their stalks and finely chop (discard the stalks). Peel the garlic cloves. Put one of the cloves in a piece of kitchen foil, scrunch to enclose it. Grate the rest of the garlic (or use a garlic press). Roast the carrots on the top shelf of your oven until golden and tender, 20-25 mins. Halfway through cooking, turn the carrots and add the garlic to the tray for the final 10-12 mins.
Add the grated garlic to the softened onion along with the ground cumin, stir and cook for 1 minute. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the onion, bring to the boil. Stir in the chicken stock powder and bulgur wheat, bring back up to the boil and simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave for 12-15 mins or until ready to serve.
Meanwhile heat a frying pan on medium-high heat (no oil). Put the pasanda spice in a bowl and add the oil (see ingredients for amount). Season with salt and pepper. Add the chicken to the bowl and use your hands to coat the chicken in the spice. IMPORTANT: Wash your hands after handling raw meat.
Once the pan is hot, lay the chicken in the pan skin-side down and fry until golden brown, 4-5 mins. Turn the chicken and cook for another 3-4 mins. Continue cooking until the chicken is golden and cooked through, another 8-10 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove from the heat and add the mango chutney to the pan. Turn to coat the chicken in the chutney. Set the pan aside.
Once cooked, remove the carrots from the oven. Carefully remove the garlic from the parcel, roughly chop or mash with a fork. Stir the roasted garlic into the yoghurt. Stir half the mint into the bulgur wheat and season to taste with salt and pepper. Thinly slice the chicken on a board. Spoon the bulgur wheat into bowls. Top with the chicken and carrots. Spoon over any remaining chicken juices and the garlic yoghurt. Sprinkle over the remaining mint and enjoy!
