Gordon Ramsay has made a huge name for himself in the world of food over the past few years but another Ramsay who has been quietly beavering away in the background is his lovely wife Tana. Unfortunately, Chorus doesn’t give me access to UKTV Food but I’m pretty sure she hosts a show on that Channel and she has also written a very useful cookbook. I can’t say I’ve gone & purchased it myself but I have paged through it diligently in my aunts bookshop and found a lovely recipe for a chicken & mango casserole which I’ve since cooked time & time again.
I know some people don’t like the idea of fruit in their dinner but this is different. Even my guest last night noted that the mango was more like a sweet squash than the super sweet mango it was in its raw form. This dish is so comforting for a cold and windy day but it also has a fresh taste about it which urges you not to worry because Summer is right around the corner!!!
On another note entirely, I’m going to head into Alchemist Earth later for the food tasting hosted by Ginger Girl. I’m a little nervous as I’ve not yet opened her jar of apple & sloe jelly but I’ve two very good friends calling for dinner on Thursday night and plan on cooking a special meal for them of which the jelly will play a big part. Tune in next week for the recipe, until then, make do with this delicious casserole!
Chicken & Mango Casserole
with saffron rice
What You Need
1 & ½ cups long white rice
About 20 strands of saffron
4 full chicken legs split at the joint to make 4 thighs & 4 drumsticks
1 litre chicken stock
2 onions sliced thinly
1 cup flour
1 tsp ground cinnamon
1 handful of parsley
Sea Salt & Pepper
1 mango peeled & cut into chunks
1 Tbsp butter
What You Do
- Pre-heat the oven to 200C
- Gently fry the onion in a pan for about 5 minutes & transfer to a casserole.
- Season the flour & coat the chicken pieces. Gently brown the chicken pieces in the pan and transfer to the casserole when done.
- Add the butter to the pan with a tablespoon of flour, mix to a thick paste and slowly add some of the stock until a smooth sauce is achieved. Add this to the casserole, followed by the rest of the stock, parsley, cinnamon, seasoning and mango.
- Stir and transfer to the oven for 1 & ½ hours.
- Cook the rice per the instructions on the packet with the saffron and serve with the chicken when done.