Mango Chicken With Coconut Rice - chicken

Method

• Rinse and pat dry chicken.
• Sprinkle with salt and fresh ground pepper.
• In a large deep sided frying pan, melt the butter with the olive oil over medium high heat until butter stops frothing.
• Brown the chicken on both sides, making sure not to crowd the chicken--do two batches if need be.
• As chicken is well browned (does not need to be cooked through, just well browned), remove from frying pan to a plate.
• When all the chicken is browned, pour off most of the accumulated fat, leaving 2-3 tablespoons in the pan.
• Over low heat, pour the chutney into the pan, allowing it to liquify and begin to bubble.
• Add the thyme and cayenne, and stir.
• Add the chicken and any accumulated juices back to the pan, turning to coat with sauce.
• Cover, and cook on simmer for 1/2 hour.
• Uncover, and cook on simmer for another 15 minutes, to allow the sauce to thicken a bit.
• Serve with coconut rice:
• 1 cup jasmine or basmati rice
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt.
• Bring rice, salt and coconut milk/water mix to boil, stir, cover, and lower heat to low for 10 minutes.
• Remove from heat, and let sit, covered for 30 minutes.
• Before serving, sprinkle rice with cashews and chopped parsley.