The Best Chicken Skewers - Mango & Ginger Chutney Recipe

The Best Chicken Skewers - Mango & Ginger Chutney

Ingredients

  • 680g chicken thighs skinless + boneless, cut into bite-sized pieces

  • 1 tbsp olive oil

  • 4 tbsp Cherry Tree Mango & Ginger with Toasted Cumin Seeds Chutney

  • 2 garlic cloves, finely minced

  • 1 tsp curry powder

  • ½ tsp flaked sea salt

  • ½ tsp cracked black pepper

  • 200g tenderstem broccoli

  • 2 large potatoes, peeled and cut into 2 cm cubes

  • 1 tbsp extra virgin olive oil or butter

  • Pinch of salt

  • Optional: fresh coriander, finely chopped to serve

Method

  • Mix the olive oil, Cherry Tree Mango & Ginger Chutney, garlic, curry powder, salt and pepper in a bowl and stir to combine. Ad the chicken and toss to evenly coat. For best flavour, cover and refrigerate for at least one hour, or overnight. If you’re in a rush, you can use straight away.

  • If using wooden skewers soak in water for 30 mins to prevent burning.

  • Preheat a griddle pan to medium-high heat. Add chicken cubes to skewers and sear on the griddle pan for 4-5 minutes per side. Alternatively, line a baking sheet with foil or parchment paper and bake at 200ºC / 180ºC fan for about 20 mins until cooked through.

  • Meanwhile, make the mash. Add potatoes to salted boiling water and bring to the boil. Reduce to a medium simmer and cook for 15-20 mins until soft. Drain. Pat dry with kitchen roll, return to the pan and add butter/olive oil and salt. Mash. You can use a stick blender and pulse, blender (make sure you don’t end up with soup!) Or a hand masher.

  • Steam the broccoli for 3 mins until al-dente.

  • Serve the chicken skewers with mash, broccoli and fresh coriander.

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