Sticky Hot Mango Chicken

A wonderful dish packed with tropical flavours.




Tracklements Mango and Chilli Chutney
Sticky Hot Mango Chicken


4 chicken thighs, skin on
Salt and pepper, to season
1 onion, finely chopped
1 clove garlic, crushed
1 jar Tracklements Mango & Chilli Chutney
1 tbsp Worcestershire Sauce
200g crème fraiche or natural yogurt

All ingredients are available to purchase in our Farm Shop


  1. Heat the oven to 200’C.
  2. Season the chicken thighs.
  3. Heat a little oil in a frying pan over a medium-high heat and place chicken skin side down in the pan until the skin is golden.
  4. Remove from the pan and arrange in an oven proof dish skin side up.
  5. Lower the heat under the frying pan, then soften the onion and garlic for 5-8 mins. Stir in chutney, Worcestershire sauce and crème fraíche and stir together.
  6. Spoon the chutney mixture over the chicken and cook on the middle shelf for 30 minutes, or until the chicken is cooked through.
  7. Serve with some rice and a wedge of fresh lime. Enjoy!