Tamarind Chicken With Almond Pilaf

• 4 1/2 pounds chicken pieces mixed
• 1/4 cup mango chutney
• 1/4 cup tamarind paste
• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 2 red chilies small, finely chopped
• 2 teaspoons fresh ginger finely grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon Garam Masala
• 1/2 tablespoon olive oil
• 1 onion finely chopped
• 3 1/2 ounces basmati rice
• 3 cups vegetable stock
• 2 1/2 ounces peas
• 1/4 cup currants
• 1/4 cup sliced almonds
• 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, fresh ginger, ground cumin, ground coriander, garam masala, olive oil, onion, basmati rice, vegetable stock, peas, currants, almonds, lime wedges

Taken from www.yummly.com/recipe/Tamarind-Chicken-with-Almond-Pilaf-1399114 (may not work)