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Mango Chutney Chicken

Mango Chutney Chicken


Active Time: 10 minutes

Total Time: 8 hours


·         8 chicken thighs (3 1/4 lb), skin removed

·         1 red bell pepper, quartered and sliced

·         1 jar (9 oz) mango chutney (3/4 cup)

·         2 Tbsp lime juice (grate peel first)

·         2 tsp minced garlic

·         1 1/2 tsp curry powder

·         1/4 tsp each salt and freshly ground pepper

·         2 Tbsp cornstarch dissolved in 2 Tbsp water

·         1 firm-ripe mango, peeled and sliced

·         1 tsp grated lime peel

·         Serve with: couscous or rice, chopped peanuts


1. Place chicken and peppers in a 3 1?2-qt or larger slow-cooker. Mix chutney, lime juice, garlic, curry powder, salt and pepper in medium bowl; pour over chicken.


2. Cover and cook on low 6 to 8 hours until chicken is cooked through.


3. Remove chicken and peppers to serving platter; stir in cornstarch mixture and mango. Increase heat to high; cook, covered, 15 minutes or until slightly thickened. Stir in lime peel. Spoon sauce over chicken; serve with couscous or rice and chopped peanuts.


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