Oven Roasted Chicken with Mango Chutney

Ingredients:

4 chicken thighs, bone in

2 cups brown rice

2 ripe mangoes

1 medium onion

1 garlic clove

1 tablespoon ginger

1 teaspoon crushed red pepper

4 tablespoons sugar

3 tablespoons white vinegar

1/2 cup water

preheat oven to 400 degrees

-coat pan with olive oil

-place chicken in pan, salt and pepper

-cook chicken for about 30 minutes or until juices run clear

-to crisp up skin, place oven on broiler and brown

dice onion and place in small bowl

mince ginger and place in separate bowl

mince garlic and place in bowl with ginger

There are many ways to open up a mango. The easiest I have found is to cut it open like an avocado. Run your knife around the seed of the mango, then kind of twist the seed off of one side, then spoon the seed out.

You want to score the inside of the mango into cubes.

Spoon the mango out of the shell and place in separate bowl.

Mango Chutney:

-heat 1 tablespoon olive oil in large saute pan

-add onions, saute for about 5 minutes

-add garlic and ginger, saute 2 minutes

-add mangoes and stir

-add sugar, water, vinegar, and crushed red pepper

-turn heat on low

-cover and cook for about 30 minutes

-cook rice as directions say

-place rice, chicken, and chutney on plate

-Plate and Enjoy!