Tamarind Chicken With Almond Pilaf

• 4 lbs mixed chicken pieces
• 1/4 cup mango chutney
• 1/4 cup tamarind concentrate
• 1 tbsp vegetable oil
• 2 cloves garlic, crushed
• 2 None bird's-eye chili peppers, finely chopped
• 2 tsp grated ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• None None Lime halves, to serve
• None None FOR THE ALMOND PILAF
• 1 tbsp vegetable oil
• 1 None onion, finely chopped
• 1 1/2 cups basmati rice
• 3 cups reduced sodium vegetable stock
• 1/2 cup frozen peas
• 1/4 cup currants
• 1/4 cup sliced almonds

1. Preheat the oven to 350u0b0F. Place chicken in a roasting pan. Combine remaining ingredients, except lime. Brush over chicken.
2. Bake for 40-45 mins until cooked through, basting occasionally. Let stand for 5 mins.
3. Meanwhile, for the pilaf, heat oil in a medium saucepan on high heat. Cook onion for 2-3 mins, until soft. Stir in rice. Add stock; bring to a boil. Reduce heat to low; simmer, covered, for 10-12 mins, until liquid is absorbed and rice is tender. Remove from heat.
4. Stir in peas, currants and almonds. Cover and let stand for 5 mins. Serve chicken on pilaf with lime halves.

chicken, mango, tamarind concentrate, vegetable oil, garlic, chili peppers, ginger, ground cumin, ground coriander, garam masala, lime halves, vegetable oil, onion, basmati rice, vegetable stock, frozen peas, currants, almonds

Taken from recipes-plus.com/api/v2.0/recipes/37733 (may not work)