Mango Chutney Chicken Sliders Recipes

SWEET AND STICKY MANGO CHUTNEY CHICKEN

Steps:

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
• Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
• Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

MANGO CHUTNEY CHICKEN

Steps:

• Preheat the oven to 350F.
• Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
• In a small bowl, all remaining ingredients and stir to thoroughly combine.
• Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
• Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.

MANGO CHUTNEY & CHICKEN SLIDERS

Steps:

• Mix the yogurt, mayonnaise and mint together in a small bowl, then season and set aside. Combine the red onion, chilli, cucumber and coriander in a separate bowl.
• Slice and shred the chicken (keep the bones for stock). Serve with the yogurt sauce, onion and cucumber salad, lettuce, mango chutney and wholemeal rolls for making sliders, and eat any extra chicken with the salad on the side.

MANGO CHUTNEY

Steps:

• In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
• Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
• Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F.
• Option 1: "Plain" but seasoned
• If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
• Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
• Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
• Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.

CHICKEN SLIDERS WITH TOMATO CHUTNEY

Steps:

• Preheat the oven to 225 degrees F. Bake the chicken: Toss the chicken with the grapeseed oil and 1/4 teaspoon each salt and pepper in a medium bowl, coating well. Transfer to a baking sheet and bake until cooked through, about 35 minutes. Remove from the oven and let cool 1 hour.
• Meanwhile, make the chutney: Combine the tomatoes, red onion, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a small saucepan and cook over low heat, stirring occasionally, 30 minutes. Remove from the heat and cover to keep warm.
• Fry the chicken: Heat 3 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Combine the flour, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl, then add the chicken and toss to coat. Fry the chicken until golden brown, 4 to 5 minutes. Drain on a paper towel-lined plate. Let cool slightly, then cut each thigh in half.
• Assemble the sliders: Spread a thin layer of butter on the cut sides of the rolls. Heat a large skillet over medium-high heat. Place the rolls, buttered-side down, in the pan and toast until golden, about 2 minutes. Spread with mayonnaise and sandwich with the chicken and chutney.

CHICKEN SLIDERS WITH TOMATO CHUTNEY

Steps:

• Preheat the oven to 225 degrees F.
• For the chicken: Toss in the grapeseed oil and seasoning blend, coating well. Then bake until done, about 35 minutes. Once cooked, remove from the oven and cool for 1 hour.
• Meanwhile, for the chutney: In a small saucepan, add the tomatoes, onions, parsley, salt and pepper, and cook over low heat for 30 minutes, stirring occasionally. Once cooked, remove and keep warm.
• For the sliders: Preheat a fryer (or stove top pot) to 350 degrees F with vegetable oil. Season the flour with salt and pepper, and then coat the chicken with seasoned flour. Fry until golden brown. This should take 4 to 5 minutes.
• For the bread, in a flat griddle pan, heat over medium-high heat, and then apply butter to the interior top and bottom of the rolls. Then cook until browned, about 2 minutes.
• To assemble the sliders, place a piece of chicken on a bottom roll, then top with chutney and add mayo if desired.

MANGO CHUTNEY CHICKEN

Steps:

• In a nonstick skillet, lightly fry the chicken cubes on canola oil until ready. Careful not to overcook.
• Meanwhile, in a wok, add the mango chutney, and cook until it's slightly reduced, about 3min.
• Slowly add the onion soup mix until your desired taste.
• Add in the cooked chicken, and mix to coat.
• Serve immediately (we have it either over white rice or couscous).
• Variation: Use (unseasoned) chicken thighs, and bake them in the oven with the unreduced mixture of mango chutney and onion soup mix poured on top of the chicken on 375degF for 45-60min. You would need to cover for half the time, and uncover the other half until mixture is brownish and crunchy looking.

COCONUT CHICKEN STRIPS WITH CREAMY MANGO CHUTNEY

Steps:

• For Creamy Mango Chutney:.
• Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired.
• For Coconut Chicken Strips:.
• Preheat oven to 400 degrees.
• Mix coconut, flour and salt in a bowl.
• Beat egg in a separate bowl.
• Dip chicken strips in egg, then coat in coconut mixture.
• Place on a very lightly greased shallow baking pan.
• Drizzle evenly with the melted butter.
• Bake for 25 minutes, turning once, until browned and cooked through.
• Serve with creamy mango chutney.

CURRY & MANGO CHUTNEY CHICKEN WINGS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.