Recipe: Chicken with Mustard & Chutney

My mom has a recipe for chicken baked with a mixture of mango chutney, grainy mustard and olive oil that is from and unremembered source and is one of our go-to dishes.

We hosted some friends at my New Digs on Friday night, and had come planned to make the mango/mustard chicken, when we saw this recipe for Devilled Chicken in last week's Waitrose Weekend.

We used mango chutney as we had already bought it, and didn't turn up the heat to finish cooking it because I wasn't entirely sure what would happen in my oven, but it was truly delicious. We served it with new potatoes, asparagus and a mustard-vinaigrette salad. YUM. Oh, and we had Smitten Kitchen Brownies with ice cream and strawberries for dessert. Yes, you're jealous. We also had sherry and Doritos for starters, as is tradition.

Recipe: Devilled Chicken
from Waitrose Weekend, March 2014.

Serves 4

8 chicken thighs
100g chutney (we used Geeta's Premium Mango, they suggested Waitrose Apple & Walnut)
1 tbs Worcestershire sauce
dash Tabasco sauce (I used...erm...2 dashes?)
2 tbs Dijon mustard

Preheat the oven to 200C. Score the chicken thighs and place on a flat tray, not too close together. Mix together the remaining ingredients, then spoon half of the mixture onto the chicken and brush it all over (don't touch the raw chicken with your spoon or put the chicken-y spoon or brush back into the mixture!). Keep the rest of the un-chickened marinade to use as a sauce. 

Bake the chicken until cooked through, for 20-30 minutes. Serve with the rest of the sauce, spuds or rice, veg, and salad. It would also be very nice over pasta.