One of the good things about being home again is having some control over what I eat. I’m not in Kiribati … it doesn’t have to be fish & rice or fish & chips every night! And even though it’s been a busy time since returning, there’s always the chance to do something new with chicken. Like this recipe from the Dio cookbook. It was, said L, ‘different’. But interestingly so. We’ll have it again … and it’s dead easy.
4 chicken breasts or 8 thighs, skinned & boneless
zest of 1 orange & 1 lemon
juice of same
½ cup mayonnaise
¼ cup low fat yogurt
2 tbspns mango chutney
2 tbspns wholegrain mustard
Pre-heat oven to 200 C. Place chicken in baking dish, sprinkle with zest. In a bowl mix rest of ingredients & pour over chicken, as evenly as possible. Bake uncovered for 30 – 45 minutes, turning chicken after 15 – 20 minutes to brown both sides. Sprinkle with parsley (or more zest) and serve with rice and green salad.