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SE Asian Chicken

Things have been rough.  Energy has been low.  Food has needed to be quick or at least not requiring much thought.  Take-out has worn out its welcome.  Ended up with this:

Southeast Asian Chicken

2 lbs. boneless chicken tenders, cut in pieces
2 lbs. red potatoes, cubed but not peeled
1 lb. baby carrots, cut if larger than fork-size
additional or different veggies: onions, peppers, sweet potatoes
1 jar hot mango chutney
1 jar bitter orange marmalade (regular would do)
1 can cream of coconut (or coconut milk)
2 boxes regular or whole grain or curry-flavored  rice pilaf, or combination, or plain rice

Preheat oven to 400 degrees Fahrenheit.    In a large baking pan (at least 9 x 13) or casserole, combine chicken and vegetables.  Mix chutney, orange marmalade, and coconut together and spoon into the baking dish.  Stir till chicken and veggies are well coated.   Bake for 45 minutes to 1 hour until veggies are tender, but stir every half hour or so to facilitate even cooking.   Make pilaf as per instructions on box, or cook rice, and serve together.

   

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