Island-Inspired Mango-Glazed Chicken with Coconut Rice

Island-Inspired Mango-Glazed Chicken with Coconut Rice

Ready in 55 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 30, 2017.
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A deliciously tropical Island-inspired twist on the Classic roast chicken

Ingredients

MANGO-GLAZED CHICKEN

  • 2 carrots, cut in 2cm-thick rounds
  • 1 head broccoli, cut into small florets and stalk roughly chopped
  • 1 red onion, cut into 1cm-thick wedges
  • 1 butterflied chicken
  • ½ pottle mango and lime glaze

COCONUT RICE

  • 2 cups jasmine rice
  • 1 can coconut milk (shake well before opening)
  • 1¼ cups water
  • ¼ teaspoon salt

TO SERVE

  • ½ pottle mango and lime glaze

Steps

  1. oven to 220°C. Line a deep roasting tray with baking paper (measuring about 30 x 40cm).
  2. Toss carrot, broccoli and onion on prepared tray with a drizzle of oil and season with salt and pepper.
  3. Pat chicken dry with paper towels and lay, skin-side-up, on top of vegetables. Use a sharp knife to make two deep slash marks on each thigh. Brush first measure of mango and lime glaze over the chicken to coat and season with salt and pepper.
  4. Roast chicken (in upper half of oven) for about 40 minutes, until chicken is cooked through and vegetables are tender. Remove from oven, cover chicken with foil and set aside to rest for about 5 minutes.
  5. While chicken cooks, combine all coconut rice ingredients in a pot and bring to the boil. As soon as it boils, stir, cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  6. Once chicken has finished resting, cut into large pieces.
  7. divide ¾ cup cooked coconut rice between plates and top with vegetables and mango-glazed chicken. Drizzle over remaining mango and lime glaze.

Nutritional Information

Energy 2244 kj
536 kcal
Protein 32.8g
Carbohydrate 50.5g
Fat 22.1g