Casserole for Summer

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

Serves 4

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.

Comments

[MMMMMMMMMH]

Not a big fan of mango on it's own but i can confirm that the chicken and mango casserole was a winner, as i was one of the guinea pigs last night. Best chicken to use is thigh and leg - not to everyones liking but cheap and really tasty meat. Bueno........

[Rachel@fairycakeheaven]

ooo lovely. Tana hosts Market Kitchen and I quite like her on screen unlike Diana Henry!!! Get thyself sky tv mrs for UKtv food!!!!

[Sarah]

Rachel, I had Sky when I lived in Cork and everyone was driven mad by the fact that everything I watched was on the Food channel! I think I'm better off surviving on the Chorus offerings... But then again...

[Rachel@fairycakeheaven]

But but but but what about Market kitchen and the hairy bikers and bill granger and anjum anand??? I'd be lost without mine I'd have to watch himself play the playstation then!!!

[Sophie]

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email [email protected] if interested. Thanks :)

Sophie
http://blog.keyingredient.com/