Orange and mango chutney chicken

+


I get very easily bored in the kitchen. The concept of chicken and potatoes is so good, yet nothing new. So in an effort to do something different with an old concept, I came up with the little twist described below.
I took some chicken fillets and scored them on one side (drag the knife over the top diagonally, to create diamond shapes) and then rubbed in some spices, about two spoonfuls of mango chutney and some orange zest. For this dish I didn't use any of the juice.
Spices used:
Salt, pepper, ginger powder, garlic, rosemary, a dash of curry powder and a small sprinkle of oregano. I still have the 3 bags of spices I brought back from Greece last time we were there (although reduced heftily): hand picked oregano, rosemary and mint, so I use them at any possible occassion. Also about 1-2 teaspoons of orange zest for 3 fillets, but you can adapt that to your tastes, as it is quite a strong flavour.
Make sure you rub everything in well so the spice mix will go in the lines you cut on the top of the fillets. Add the ubiquitous splash of olive oil and youre done. You can, if you want, use the juice of a small lemon as well. Bake until the chicken looks sort of like in the pic, and the juices have reduced to a thick, sirupy sauce.
The potatoes were baked with garlic powder, ginger, rosemary, oregano, the juice of a big lemon and olive oil. Give everything a good stir with your hands or a couple of spoons, to make sure the spices and oil have been distributed evenly.