Tamarind Chicken With Almond Pilaf

• 4 1/2 lb mixed chicken pieces
• 1/4 cup mango chutney
• 1/4 cup tamarind paste
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 None small red chilies, finely chopped
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• None None FOR THE ALMOND PILAF
• 1/2 tbsp olive oil
• 1 None onion, finely chopped
• 3.5 oz basmati rice
• 3 cups vegetable stock
• 2.5 oz peas
• 1/4 cup currants
• 1/4 cup sliced almonds
• None None lime wedges, to serve

1. Preheat oven to 350u0b0F.
2. Arrange chicken in a baking dish. Whisk together mango chutney, tamarind paste, vegetable oil, garlic, chilies, ginger and spices. Brush chicken with mixture. Roast for 40-45 mins, or until cooked through, basting occasionally.
3. Meanwhile, to make the almond pilaf, heat oil in a saucepan over high heat. Saute onion for 2-3 mins, until tender. Stir in rice. Add stock and bring to a boil. Reduce heat to low and simmer, covered, for 10-12 mins, until liquid is absorbed and rice is tender. Remove from heat. Stir in peas, currants and almonds. Cover and let rest for 5 mins. Serve chicken over almond pilaf with lime wedges on the side.

chicken, mango, tamarind paste, vegetable oil, garlic, red chilies, ginger, ground cumin, ground coriander, garam masala, olive oil, onion, basmati rice, vegetable stock, peas, currants, almonds, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/30593 (may not work)