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Mango and Mustard Chicken

Submitted by Steve L.

This bright dish has a tangy and extraordinary taste. Canned mangoes can be used when fresh mangoes are out of season.


1 whole chicken, cut in pieces and trimmed
A bunch of spring onions
Butter for pan-frying
4 fresh mangoes, peeled and thickly sliced
1 litre mango juice
5 tbsp wholegrain mustard
Salt and black pepper to taste
Toasted almond flakes


1. Brown the chicken pieces in the butter over moderate heat in a frying pan.

2. Remove from the pan and keep aside.

3. Saute the spring onions in the same pan juices over low heat until translucent.

4. Add the wholegrain mustard and mango juice to the spring onions in the pan, and simmer over moderate heat until it thickens.

5. Add the mango slices and browned chicken pieces.

6. Season with salt and black pepper.

7. Heat thoroughly, sprinkle with toasted almond flakes.

8. Serve with jasmine or basmati rice.

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Prepare Time:
Cooking Time:
10 Minutes
10 Minutes

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