Elise's Roasted Chicken Thighs with Mango Chutney Sauce

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Elise's Roasted Chicken Thighs with Mango Chutney Sauce

Sunday, June 21 2009 - Comments (6)

Recipe by

Elise Bauer

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Good Bite Says: This flavorful dish is simple to make, but looks like you spent all day in the kitchen. The sweet tang of the lush, colorful chutney compliments the dark, moist thigh meat. Take your poultry in new and exciting directions with this unique recipe. And if that wasn't enough, it's great to make ahead and reheat for guests.

Yield 4 servings

Prep Time 45 mins.

Ingredients

For Chicken
1 Tbs olive oil
2 lbs chicken thighs, bone in, skin on, trimmed of excess fat
Salt & pepper
For Mango Chutney Sauce
1 medium onion, chopped (about 3/4 cup)
1 Tbsp candied or fresh ginger, chopped
2 ripe but firm mangoes, peeled and cubed into 1/2-inch pieces
1/2 cup water
1/4 cup white vinegar
4 Tbs sugar
1 garlic clove, minced
2 tsp chopped raisins
1/2 tsp mustard seeds
Red pepper flakes
Steamed rice (optional)

Directions

Step 1
Heat oil in large saute pan on medium-high heat until oil ripples and pan begins to lightly smoke. Place chicken thighs in pan, skin side down. Sear each side until golden brown. Preheat oven to 400°F. Remove thighs from pan and place in roasting pan, on middle oven rack, for 30 minutes, or until internal temperature reaches 180°F.

Step 2
Drain all but 1 Tbs of rendered chicken fat from saute pan. Add onions and cook until soft, about 5 minutes. Add ginger and cook 1 minute more. Stir in remaining ingredients. Bring to simmer, reduce heat to low, cover pan, and let cook gently for 10 minutes. Remove from stove.

Step 3
Remove chicken from oven. Serve chicken with mango chutney sauce and steamed rice, if desired.

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6 Comments

gourmetgirl

I never cook with chicken thighs because I never know what to do with them! This recipe has changed my mind. Definitely looks worth trying. Love the mango sauce.

Monday, 22 June 2009 00:12

kasmith

I'm curious as to whether anyone has a suggestion for a substitute to the Mustard Seed? My fiance has diverticulitus and cannot eat seeds, so I'm not sure what to put in its place or how it would taste if I just omitted it all together. Thanks!

Wednesday, 24 June 2009 22:02

Gregory Christie

We posed this question on Twitter and got a lot of great ideas. TheNaptimeChef (below) thought Coleman's might work. Here are some other ideas:

haleysuzanne@GoodBite maybe a paste with dry mustard? that's a pretty good question.

meriendagrill@GoodBite you can substitute wasabi powder or horseradish instead of using mustard seed.

chefgwen@GoodBite If it's the seed that's the problem, why not grind the mustard seeds in spice (coffee) grinder and sift, or just dry mustard.

Hope one of these helps.

Thursday, 25 June 2009 00:08

kasmith

Thanks so much! I'm a relatively novice cook who lacks confidence in straying from what is written out of an insane fear of messing things up. Thank you for the help! :)

Thursday, 25 June 2009 00:38

TheNaptimeChef

This look amazing and I love that they are easy to prepare ahead and re-heat! I wonder of Coleman's could be substituted for mustard seeds - just a dash for flavor perhaps? Also, I am a big fan of using chicken thighs, they stay so moist and flavorful when cooked. Can't wait to give these a try!

Wednesday, 24 June 2009 23:13

DianasaurDishes

I might try this, though the last time I made mango chutney my husband didn't like it. I'm working on liking chicken thighs, I've always preferred breasts because thigh meat was so greasy to me, but I love it in teriyaki chicken so there must be other recipes that I'll love too. Lately I'm just roasting whole chickens and using all the meat in a variety of dishes.

Monday, 29 June 2009 17:28