Chutney Chicken Rice Bowls
Chicken tossed in mango chutney, roasted on top of cauliflower and potatoes, all topped with a bright green cilantro coconut chutney.
Prepare Ingredients
01
| 6 medium | chicken thigh bone-less, skin-less |
| 0.33 cup | mango chutney 1/3 250ml jar |
| 0.5 medium head | cauliflower |
| 1 lb. | baby potato or yellow potatoes |
Heat oven to 425F. Cut cauliflower into 1” florets. Cut potatoes into 1/2-1” pieces. Toss chicken thighs with mango chutney.
Roast Chicken and Vegetables
02
| 3 Tbsp. | olive oil |
| 1 tsp. | salt |
Place cauliflower and potatoes on a parchment lined baking sheet. Toss with 2 tablespoons of olive oil and spread evenly.
Place chicken on top of potatoes and cauliflower, scrape any extra chutney on top. Sprinkle salt evenly over everything.
Bake 20 minutes. Stir everything around, bake another 20 minutes.
Cumin Rice
03
| 1 Tbsp. | olive oil |
| 1 cup | long grain white rice |
| 0.5 tsp. | cumin seeds |
| 0.5 tsp. | salt |
Heat oil in a small pot over medium heat.
Stir in cumin seeds and rice and let toast for 2 minutes, stir often.
Stir in water and salt. Let come to a boil, stir one last time, turn heat down to low and cover. Let cook 30 minutes.
Remove from heat and fluff with a fork.
Cilantro Coconut Chutney
04
| 2 cup | cilantro |
| 1 clove | garlic |
| 1 inch | ginger |
| 0.25 cup | shredded unsweetened coconut |
| 1 | jalapeño |
| 1 tsp. | sugar |
| 0.5 tsp. | salt |
| 1 | lime |
| 1 Tbsp. | olive oil |
| 1 Tbsp. | water |
Juice lime. Blend everything well combined and finely chopped in food processor, blender or immersion blender (or finely chop cilantro, garlic, ginger and jalapeño by hand and mix with other ingredients).
Serve
05
Serve chicken and vegetables over rice with a large spoonful of the cilantro coconut chutney.