What I love about this recipe is that it contains only a few ingredients but it tastes like it has a zillion! It’s very easy to put together and holds such savory flavor from the tangy mango chutney. The chutney tends to slightly caramelize when baked and having this paired with the sautéed kale and rice is simply divine. It’s a lovely dish to enjoy during the cool fall weather with its spicy, sweet and warm flavor.
This recipe also incorporates one of my favorite veggies, kale! I have mentioned this in prior posts but kale is just so versatile and nutrient dense it’s a great veggie to have on stock. The savory chicken, kale and red rice combo of this dish creates a wholesome and nutritious meal which is really enjoyable. The dish provides a nice balance of protein, carbs and veggies for the day. It’s a wonderful week night dinner option as there is not a lot of prep work involved. That’s always nice after a long day at the office 🙂 It’s simple, delicious and filling. Give it a try and share a pic or two on the Lila’s Kitchen Facebook page, we would love to see your tasty creations!
-1.5 cups mango chutney
-2 lbs chicken (thighs or breast)
-7 sprigs fresh thyme, stems removed
-1 bunch fresh kale (lacinato or dinosaur kale), ribs removed and chopped
-1 1/4 cups red, brown & black rice (I like Trader Joe’s Sprouted Organic CA Rice Blend)
-4 teaspoons extra virgin olive oil
-salt & pepper to taste
*I like to use all organic, GMO free produce & ingredients*
Pre-heat oven to 385°F.
In a large baking dish, evenly drizzle 2 teaspoons of olive oil. Salt and pepper your chicken. Place it into the baking dish, skin side down. Sprinkle on your thyme (just the leaves) and dollop a large spoonful of your mango chutney onto each piece of chicken until all chutney has been added. Cover your baking dish with a lid and place it into the oven. Allow to bake for 30 minutes, until the juices run clear when cut through. At the 20 minute mark, ensure to flip your chicken to skin side up and base the melted chutney onto the tops of those pieces. The chutney will begin to caramelize slightly on the edges, this is a good sign and gives the dish wonderful flavor.
In a medium-sized pan, add 2 teaspoons olive oil and heat to medium low. Add in your chopped kale. Salt and pepper to taste. Allow the kale to cook down, turning dark green (~5 minutes). Once the kale is cooked, remove from heat and set aside.
Cook your rice medley per package instructions. I like to use chicken or veggie broth for my liquid. It gives the grain a richer flavor which pairs nicely with this dish.
Once your chicken is well-baked, remove it from the oven. On a plate serve up your lovely chicken, rice and kale. Ensure to top on some of the warm and caramelized chutney from the baking dish to your chicken as well, enjoy!
Prep Time: 35 minutes