Neven Maguire's One Pan Mango Glazed Chicken & Rice Korma

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Chicken Thighs
• 1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 2 Red Onions, sliced
• 350g Simply Better Organic Basmati Rice, rinsed
• 1 Jar Simply Better Aromatic Korma Cooking Sauce
• 1 Jar Simply Better Italian Grilled Peppers, drained and sliced
• 1 Pack Simply Better Irish Made Free Range Chicken Stock
• 1 Jar Simply Better Irish Made Spiced Mango Chutney
• Fresh Coriander Leaves, to garnish

DIRECTIONS

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Heat a shallow casserole or skillet pan over a high heat. Season the chicken thighs. Add the oil and using a tongs cook the chicken for 10 minutes until golden brown all over. Transfer to a plate.
2. Add the onions to the pan and sauté for 10 minutes until starting to colour. Season generously, then stir in the grilled peppers, rice, korma cooking sauce and stock. Tuck back in the chicken thighs and cover with the lid. Bake for 30 minutes, then remove the lid and spoon 100g of the spiced mango chutney over the chicken. Return to the oven for 10 minutes until the chicken is nicely glazed and tender. Scatter over the coriander and serve straight to the table to serve with the rest of the chutney.