Mango Chutney Chicken
8 pieces of chicken, skinned, or 4 small boneless/skinless chicken breasts
Juice of one lemon
4 tablespoons mango chutney
2 teaspoons curry powder
2 tablespoons Dijon mustard
4 tablespoons unsalted butter, softened
1 tablespoon white wine
1 teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
Preheat the oven to 350F.
Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
In a small bowl, all remaining ingredients and stir to thoroughly combine.
Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.