Celebrity chef

Angela Boggiano & Kate Belcher

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Sticky mango chicken recipe

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Takes 15 minutes to make and 30 minutes to bake

8 chicken thighs
360g jar mango chutney
1 garlic clove, crushed
3 tbsp soy sauce
225g long-grain rice
150g frozen soya beans (Birds Eye, from most major supermarkets)

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1. Preheat the oven to 200°C/fan180°C/gas 6. Make slashes in the chicken, put into a large roasting tin and season to taste.
2. Mix half the chutney with the garlic, soy sauce and a splash of water, pour over the chicken and toss. Bake for 30 minutes, turning halfway, until cooked and golden.
3. Meanwhile, cook the rice in boiling water for 8 minutes. Add the soya beans and cook for a further 5 minutes, until tender. Drain. Serve with the chicken and extra chutney.

Nutritional info

Per serving: 610kcals, 8.9g fat (2.4g saturated), 42g protein, 95.5g carbs, 41.6g sugar, 4.9g salt

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