5 tbsp F. Whitlock & Sons Peach, Mango & Apricot Chutney
3 tsp Worcestershire sauce
1/3 cup mayonnaise
Salt and pepper to season
8 chicken thigh cutlets
Green salad to serve
Get down to business:
Heat oven to 200c. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few minutes or until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season with salt and pepper.
Arrange chicken in ceramic baking dish and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 minutes or until cooked through and sticky. Serve with salad.