Neven Maguire's One Pan Mango Glazed Chicken & Rice Korma
Neven Maguire
Neven Maguire
Recipe - Marshes
Neven Maguire's One Pan Mango Glazed Chicken & Rice Korma
Prep Time10 Minutes
Servings4
Cook Time60 Minutes
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 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
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
- 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.
- 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.
10 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Simply Better Irish Corn Fed Chicken Thighs 400g
€2.00€5.00/kg
Dunnes Stores Simply Better Irish Cold Pressed Rapeseed Oil 250ml
SAVE €0.50
€2.99 was €3.49€11.96/l
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Simply Better Organic Basmati Rice 500g
ONLY €2.50
€2.50€5.00/kg
Dunnes Stores Simply Better Aromatic Korma Cooking Sauce 450g
ONLY €3.50
€3.50€7.78/kg
Dunnes Stores Simply Better Italian Grilled Peppers 290g
Buy 3 get Cheapest Free
€4.50€15.52/kg
Dunnes Stores Simply Better Free Range Chicken Stock 500ml
€4.50€9.00/l
Dunnes Stores Simply Better Handmade Spiced Mango Chutney 210g
Buy 3 get Cheapest Free
€2.75€13.10/kg
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Recipe
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
- 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.
- 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.