The humidity means it’s too hot to spend hours preparing dinner, so this delicious all-in-one dish is ideal. It delivers maximum inpact with minimum fuss. And it’s more than just a practical recipe; it really packs a punch flavour-wise. With paprika, all-spice and mango, it really is one for the whole family to enjoy – the perfect summer meal.

Enjoy x  

What you need: 

  • 8 chicken thighs 
  • 400g basmati rice
  • 400g tin of black beans (kidney beans will also work)
  • 1 pack (350mls) of Sadie’s Comforting Chicken Bone Broth
  • 200mls of water
  • 2 tbsp of rapeseed oil
  • 4 spring onions, sliced
  • 2 inches of ginger, grated
  • 4 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • Handful of coriander, chopped. 
  • 2 limes, zest and juice
  • 2 tsp of paprika
  • 1 mango, diced into cubes

How to prepare: 

  1. Blend your oil, chilli, garlic, ginger, coriander, 1 lime and paprika into a paste. Rub the mix into the chicken thighs and leave to marinate for as long as you can. 
  2. Pour the rice and beans into a roasting tray. Sprinkle the remaining marinade over the rest of the tray and add the juice and pulp of the second lime. 
  3. Pour the bone broth and water over the dish and place the chicken thighs on top. 
  4. Top with the fresh mango, cover lightly with foil and bake for 35 minutes at 180C. 
  5. Remove foil and cook for a further 35 minutes at 200C until the chicken is brown and all the liquid is absorbed. 
  6. Serve with chopped coriander and lime wedges.