Chicken and Mango Chutney Traybake

Main Easy

Source

Ingredients

  • 900g-1.2kg pack chicken drumsticks
  • 1/2 butternut squash, peeled, deseeded and cut into 2cm chunks
  • 1 red onion, cut into 2cm wedges
  • 3 tbsp curry powder
  • 2 tbsp vegetable oil
  • 300g long-grain rice
  • 400g can chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • 1 red chilli, finely diced, deseeded if you like
  • 4 tbsp mango chutney
  • 15g fresh coriander, chopped
  • 1 lime, cut into wedges

Instructions

  1. Preheat the oven to gas 8, 240°C, fan 220°C.
  2. Add the chicken drumsticks, squash, onion, curry powder and oil to a high-sided roasting tin. Season, toss to coat, then spread in an even layer and roast for 30 mins until the vegetables are tender and the chicken is golden and starting to crisp.
  3. Meanwhile, cook the rice to instructions.
  4. Stir the chickpeas, garlic and chilli into the traybake and roast for another 5 mins.
  5. Stir through the mango chutney to coat, then roast for a final 5 mins or until sticky and bubbling.
  6. Scatter over the coriander and serve with the rice and lime wedges for squeezing over.