Curried Mango Chutney Chicken

Simple fast baked chicken with a hint of curry and a sweet mango glaze.

5 chicken legs

1/4 tsp crushed red pepper flakes, or to taste

1/2 tsp favorite Madras curry powder (or to taste)

1 9-oz jar Mango Chutney (I used Trader Joe’s)

2 Tbsp cider vinegar

2 Tbsp julienne sun-dried tomatoes, packed in oil, drained

Preheat oven to 400. Mix together the chutney vinegar, and sun-dried tomatoes.

Lay chicken legs in an oiled baking dish. Season with red pepper flakes, curry powder and salt and pepper to taste.

Pour chutney mixture over chicken.

Bake for about 20 minutes, or until the chicken is fully cooked through.

Serves 4-5.

Comments

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