Mango Chutney Chicken

A Swedish Chicken accompanied by Herbs de Provence, exotic Mango Chutney and Sambal Oelek (ulek).

Provençal herbs are a mix of aromatic plants, typically, but not always, dried. A combination of herbs including basil, fennel, lavender, marjoram (or mint), rosemary, savory, sage, and thyme. Variations may include additional herbs such as bay leaf, peppercorns, orange peel, and tarragon. These are all herbs grown in the Provence region of France.

Chutney is an Indian condiment made with fruit and/or vegetables, vinegar, herbs, and spices. Mango Chutney combines chunks of mango with hints of garlic and ginger. Chutneys can range in flavor, textures, and ingredients. Chutneys are exotic in taste without the fat and offer a burst of flavor. Chutney comes from the Hindu word "chatni," meaning "for licking" as in savoring or relishing an appetizing flavor or pleasing taste. The art of making chutneys dates back hundreds of years. In India, there are more than 3,000 varieties of chutney, and each family makes their own version. Chutney is more familiar in North America and Europe in a form that can be stored.

Sambal is a condiment used in Indonesia, Malaysia, Singapore and Sri Lanka - made from a variety of peppers, although chilli peppers are the most common. Sambal ingredients vary but they always include ground chiles as the base of the paste. Some versions include garlic and brown sugar. Oelek is a Dutch spelling which in modern Indonesian spelling has became Ulek.

This is a simple dish to prepare. Just a few ingredients, some simple cooking methods and you will have a dish full of rich flavor. Good enough to serve for company.











INGREDIENTS:
Serves 2
* 2 chicken legs
* 1 small red onion
* 1 green bell paprika
* 1 tablespoon butter
* salt, pepper
* 3/4 dl heavy cream
* 1/4 dl water
* 2 tablespoons Mango Chutney
* Sambal oelek
* 1 tablespoon frozen Herbs de Provence (optional)

METHOD:
1. Cut each chicken leg into two pieces (drumstick and thigh).
2. Peel and cut the onion into cloves.
3. Halve, deseed and slice paprika.
4. Slightly fry the onion and paprika in some butter, set aside.
5. Brown chicken pieces in butter on all sides, season with salt and pepper.
6. Place into a small pot, add cream, water and mango chutney.
7. Cover, let cook on gentle heat for about 10-20 minutes,
8. Then add onion and paprika, continue cooking until chicken is ready.
9. Finally add some Sambal oelek, Herbs de Provence, salt and pepper to taste.

Serve with rice.