Crispy Mango Chutney Dijon Glazed Chicken with Sumac Yoghurt & Toasted Almonds

Directions

1. 1

   Heat oven to 180C fan. Mix Geeta's Mango Chutney with the Dijon mustard in a bowl and set aside.

2. 2

   Mix the yoghurt mixture together and place in the refrigerator.

3. 3

   Place a bit of oil on the chicken along with a sprinkle of salt. Place skin side down in a cast iron pan and turn heat to medium cooking undisturbed for 12-15 min until golden brown.

4. 4

   Flip and cook for an additional 5 minutes then place in the oven for 17 minutes.

5. 5

   Take the chicken out, turn the heat up to 225C and rub the glaze all over the chicken. Place back in the oven for 10 minutes until crispy, glossy and glazed.

6. 6

   Plate the chicken on a bed of greens with herbs, pour the juices all over the chicken and greens along with the yoghurt and almonds, slice and serve.