Mango and chicken casserole

Mango and chicken casserole

Total: 50 min. | Active: 10 min.
lactose-free, gluten-free
Nutritional value / people: 518 kcal
, Fat: 22 g
, Carbohydrate: 39 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
8 chicken thighs (boneless)
½ tsp ground cumin
1 tsp salt


3 spring onions incl. green parts, cut into rings
2 garlic cloves, thinly sliced
1 tbsp ginger, finely chopped
2 tins chickpeas (each approx. 400 g), drained
1 mango (approx. 400 g), diced
½ tsp ground cumin
1 tin peeled cherry tomatoes (approx. 400 g)
1 tsp salt
2 tbsp coriander or parsley, roughly chopped
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How it's done

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Heat the oil in a frying pan. Season the chicken, fry (skin side down) for approx. 7 mins. over a medium heat, turn, fry for a further 2 mins., remove, set aside.


Sauté the onions, garlic and ginger in the same pan for approx. 3 mins. Add the chickpeas, mango and cumin, continue to cook for approx. 3 mins. Add the tomatoes, bring to the boil, season with salt. Cover and cook over a medium heat for approx. 15 mins. Remove the lid, return the chicken to the pan, cook for a further 20 mins. Garnish with the coriander.

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