Mango Chutney Glazed Spiced Chicken Breast // Mango Chutney Glazed Spiced Chicken Breast and Roasted Broccoli
with Cumin Bulgur Wheat and Roasted Carrots
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 unit(s)
Red Onion
3 unit(s)
Carrot
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
1 bunch(es)
Mint
1 unit(s)
Garlic Clove
1 sachet(s)
Ground Cumin
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 sachet(s)
Pasanda Style Seasoning
2 unit(s)
Skin-On British Chicken Breasts
40 grams
Mango Chutney
200 grams
Broccoli Florets
Not included in your delivery
2 tbsp
Olive Oil
240 milliliter(s)
Water for the Bulgur
Nutritional information
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 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, then toss to coat. Roast on the middle shelf of your oven until golden and tender, 20-30 mins. Turn halfway. Add the broccoli florets to the tray halfway through the carrot cook time, drizzle with oil and season with salt and pepper. Roast until crispy and tender, 10-15 mins.
Put the yoghurt into a bowl and season with salt and pepper. Pull the mint leaves from their stalks and finely chop (discard the stalks). Add half of the mint to the yoghurt and mix together. Peel and grate the garlic (or use a garlic press).
Add the 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 paste 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 chicken and its packaging.
Once 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. Pop the chicken onto another baking tray and roast on the top shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, add the mango chutney to the chicken. Turn to coat the chicken in the chutney. Set the tray aside.
Once cooked, remove the carrots from the oven. Stir the remaining 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 and top with the chicken and carrots. Spoon over the minty yoghurt to finish. Enjoy!
Step 1 MOD; If you've added broccoli florets to your meal, add them to the tray halfway through the carrot cook time, drizzle with oil and season with salt and pepper. Roast until crispy and tender, 10-15 mins.
