Sweet mango chunks infuse chicken pieces in this one-pan baked dish with a sugared marinade and rice.
Ingredients
Marinade
Method
1.To make marinade, combine seasoning and sugar in a large bowl. Reserve 2 tbsp for rice.
2.Season chicken with salt and pepper. Heat a large flameproof roasting pan (24cm x 26cm) over a high heat. Spray with oil. Add chicken. Cook, turning occasionally, for about 10 minutes, until browned. Add to marinade. Toss to coat.
3.
Drain oil from pan leaving 1 tbsp. Add onion. Cook, stirring, over a medium heat for 2 minutes, or until soft. Add rice and reserved marinade. Cook, stirring, for 1 minute. Stir in milk, stock and mango. Arrange chicken over rice. Drizzle with any remaining marinade from bowl. Cover tightly with foil.
4.Cook in a hot oven (200C) for 20 minutes. Remove foil. Cook for a further 15 minutes, or until chicken is cooked. Garnish with coriander leaves. Serve with salad.