Affordable, tasty and filling, this Lesley Waters dish will become a family favourite
Ingredients
- 6 tbsp mango chutney
- zest and juice 2 limes
- 4 skinless chicken breasts
For the rice and peas
- 4 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 200g long grain rice
- 400g can kidney bean, drained and rinsed
- 400g can black-eyed bean, drained and rinsed
- 500ml vegetable stock
- 1 thyme sprig, leaves stripped
- 175g frozen petits pois
- 200ml reduced-fat coconut milk
Method
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Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.
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Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.