Chicken Thighs with Dates, Mango and Curry

Ingredients

• 8 chicken thighs
• 200 g mixed rice (Basmati and natural rice)
• 600 ml chicken broth
• 2 shallots
• 1 Mango
• 50 g dried dates (coarsely chopped)
• Currypowder (a pinch of ginger, turmeric, cardamom, nutmeg flower, nutmeg, cinnamon, cumin; all ground together)
• 1 tbsp Garam Masala
• 1 tbsp honey
• 2 tbsp oil
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• Salt
• Cayenne pepper
• mint for garnish

Instructions

1. 1.

   Wash and pat dry the chicken thighs. Mix oil with Garam Masala, salt, honey and cayenne pepper and brush onto the chicken. Grill in a preheated oven under the grill at 180°C for about 30 minutes, turning occasionally.

2. 2.

   Meanwhile wash the rice and bring to a boil with the chicken broth.

3. 3.

   Peel and roughly dice the shallots. Add them to the rice.

4. 4.

   Peel, halve and pit the mango. Dice it and add to the rice after about 20 minutes. Then add the dates and let the rice finish cooking for another 5-10 minutes. Season with curry, salt and cayenne pepper. Finally fold in parsley and chopped mint.

5. 5.

   Arrange the chicken thighs on top of the rice and serve garnished with mint.