Mango Chutney Chicken with Spiced Bulgar and Roasted Romanesco
The first meal I chose to cook is Mango Chutney Chicken with Spiced Bulgar and Roasted Romanesco. This recipe was a surprise for me, as I wouldn’t choose to cook bulgar or to put mango chutney chicken with roasted style broccoli.
It’s Friday night, finished work, glass of wine poured time to cook……
- Chicken thighs
- Mango Chutney
- Vegetable stock
- Tomato purree
- Flaked almonds
You also need oil, salt, pepper and water too.
One. Marinade the chicken with the mango chutney and cumin adding salt and pepper for flavour.
Two. Cut the romansco into florets, place on a baking tray with olive oil and salt. Cook in a 180 degrees for 20 minutes.
Three. For the bulgar, chop an onion, grate the garlic, add into a pan with oil. Add the cumin to intense the flavour. Add the tomato puree and mix in the bulgar to combine. Once combined add the water and leave on the heat until a simmer, once simmered take off and leave to stand with a lid on.
Four. Add the almond flakes to a dry non-stick pan. Once browned take remove from the pan. Using the same pan, add the marinated chicken, skin down. Cook for 7 minutes until its white through out.
Five. Take the romanesco out the oven, serve up. Fluff up the bulgar wheat, add onto the plate and add the cooked chicken. Once everything is on the plate scatter the roasted flaked almonds on top.
30 minutes later, me, dad and Michelle were sat at the table eating dinner together.
Although it was pretty simple to cook, the bulgar ended up being a problem. Not really cooking it before, I expected it to be like cous cous. Once over the shock, the flavour of the bulgar was amazing, with the cumin coming through and giving it a kick. The mango chutney chicken, was a hit, I would definitely do it again but on a BBQ.
Definitely a hit and something I would do again, first meal accomplished.