Tonight we are having... Chicken Thigh Cutlets in Tomato & Mango Sauce

[aussienic]

Chicken Thigh Cutlets in Tomato & Mango Sauce

Serves 4

Preparation 10 minutes
Cooking: 40 minutes

500g skinless chicken thigh cutlets
1 x 375g jar pasta tomato sauce
1 Spanish onion, sliced
2 tomatoes, chopped
? cup mango chutney
1 clove garlic
2 zucchinis, sliced

Preheat oven to 180?C. Combine tomato sauce, onion, tomatoes, chutney and garlic in a saucepan, simmer for 10 minutes.

Place chicken into a lightly oiled casserole dish with zucchinis and pour over tomato mixture.

Bake for approximately 30 minutes, or until cooked through.


I am using chicken Thigh fillets though as that is what I have.. I am also going to add a few extra veges.. like carrot to the mixture and I might serve it with some mashed pumpkin and rice..

mmm

[{sarah}]

Yum! I'm going to add this one to this weeks menu

[aussienic]

Its delicious and easy

[sconeonamission]

Sounds good! I'll have to buy these ingredients when I next go shopping!

[{sarah}]

It's in the oven now & it smells so nice We're having it with mashed sweet potato, peas & corn. YUM!

[aussienic]

Hope it comes out lovely Enjoy!!!

[Rach75]

as Nic knows we had this tonight as well and OMG it was delish.........so sweet I never imagined how sweet it would be we had it over pasta spirals I also cubed the fillets

but all I can say is :drool:

[aussienic]

how did yours come out Sarah??

[{sarah}]

I loved it Aaron thought it was a bit sweet though

[aussienic]

I wonder why he found it so sweet..

I am glad you liked it though

[{sarah}]

Too much mango he said

[aussienic]

TOO Much Mngo.. Is there such a thing???????????

ETA; what brand chutney did you use>. We use Baxters...

[Rach75]

it is incredibly sweet .............. we both liked it but Jase said it was very very sweet

[TheBear]

Bobotie - South African Meat loaf (coz the chicken and mango recipe reminded me of it)

This is great hot or cold - you can make it simply be leaving out the oranges and lemons - just use a pie dish or loaf tin.

For the bobotie:
1kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions
Butter
Salt
1 tablespoon curry powder
1 chilli, finely chopped (optional and only if you like your food quite hot)
1/2 cup vinegar
1 tablespoon lemon juice
1 teaspoon brown sugar
1 tablespoon mango chutney
8 - 10 crushed almonds (optional)
3 eggs
1 clove garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking

For the yellow rice:
2 cups rice
3/4 cups raisins, soaked in water for 20 minutes, then drained
1 teaspoon turmeric
Dash of salt
2 sticks cinnamon


The bobotie:

* Heat the oil in a frying pan and add the garlic, onion and curry powder.
* Cook over medium heat for three minutes, then add the minced meat.
* Fry until the meat is almost done, then using your hands, squeeze the milk from the bread.
* Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince.
* Fry for a minute or so and then remove from heat.
* Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom.
* Now scoop the mince mixture into the dish.
* Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes.
* If you like using almonds, push them into the mince.
* Beat the eggs and 125ml milk and pour over the meat.
* Put three bay leaves on top of the milk mixture.
* Place the dish uncovered in the oven and cook for 30 minutes at 160?C.
* Serve with a plain green salad or chopped tomato, fresh chilli and onion, sprinkle with a little vinegar.
* Serve bobotie hot with the yellow rice.

The yellow rice:

* Place all the ingredients, including the raisins in about 750ml water, bring to the boil and simmer for 15 to 20 minutes.
* If there is still excess water in the pot when the rice is tender, pour it out carefully.
* Dot the rice with a few blobs of butter and give it a sprinkling of cinnamon sugar.
* Cover and keep warm.

Serves 4

[aussienic]

Rach and Sarah.. What tomato sauce did you use? We normally use the dolmio garden vege pasta sauce thingo.. Tonight I only had a garlic tomato one.. Can't remember now and I found it very sweet.. Might have something to do with that sauce

"thebear: that sounds yum.. Will try that soon

[Rach75]

Nic I looked for the plainest one I could find, I think it was just tomatoe and herb based maybe that is the difference..was very yummy as you know...