On 1st April 2016, This was Dinner…
I’m sometimes a little wary of using skin-on chicken thighs. Depending on how you cook it, you can end up with a chewy skin which is absolutely revolting. Not this recipe though, but do brown them first like we did.
- Preaheat the oven to 180°c (fan)
- Trim some skin on- bone in chicken thighs
- Chop an onion
- Finely chop a garlic clove
- Finely chop a red chilli
- Get mayonnaise, mango chutney, Worcestershire sauce, oil & seasoning ready
Throw it together…
Heat some oil in a pan and brown the chicken for a couple of minutes each side. Do in batches. Transfer to a foil lines baking dish.
Heat more oil in the pan and cook the onion, garlic and chilli until softened. Stir in the mayo, Worcestershire sauce and chutney. Season.
Spoon the mixture over the chicken and roast in the oven for about 40 minutes.
Dish it up…
I cooked the remainder of some savoy cabbage to use it up. Oh and with chips! Come on! It’s Friday. Spoon the remaining sticky juices over.
Find the original here.