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.

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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