[BritParrothead]

I made this on Saturday, it was delicious!

Creamy Coconut & Mango Chicken – fabulocious!
Serves 2

Ingredients
2 Chicken Breasts - scored lightly across the top
1 Mango - peeled and sliced thinly
½ Bunch Spring Onions
2 tbsp Vegetable Oil
1 jar Coconut Run Down sauce
2 sweet potatoes - washed and cut into wedges

Turn on the oven and heat to 220°C. Place the potato wedges on a greased tray and season. Place in the oven

Heat the oil in a saucepan and add the chicken breasts. Lightly sauté and then place in an oven proof dish

Sprinkle over the pieces of scallion and add the strips of mango. Pour over the jar of Coconut Run Down and place in the oven @ 220°C for approx 20 minutes.

While the chicken is in the oven bring a pan of water to the boil and add the garlic, thyme, coconut, spring onion and kidney beans (including juice) and bring back to the boil.

Rinse the rice until the starch has gone and add to the pan.

Cook for 20 - 25 minutes until tender and drain

Take a plate and place a spoonful of rice, top with a chicken breast and drizzle with sauce. Accompany with a good helping of potato wedges and a dollop of Love Apple Tomato ketchup

Celebrate & Enjoy