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Mango and Coconut Caribbean Chicken with Sizzle and Spice Potatoes

Mango and Coconut Caribbean Chicken with Sizzle and Spice Potatoes

serving size icon
Serves 4


  • 8 Bone-in Chicken Thighs, or 8 Thigh Fillets
  • 2 tbsp Thai Chilli Sauce with Ginger
  • 400g Potato Medallions
  • 1 tsp Mexican Seasoning
  • 1 C Coconut, plus 1 tbsp for Potatoes
  • Flour and Beaten Egg for coating
  • 4 tbsp Mango Chutney, plus 1 Tbsp for Potatoes
  • 2 Eggs
  • 1 Capsicum, diced


Mix together the chutney, 1/2 cup coconut and chilli sauce. Lift the skin on the thighs and spoon under. Stretch the skin back to seal. Dip into flour and then beaten egg. Place the remaining 1/2 cup coconut onto a tray and dip the chicken thighs to coat. Place onto a baking tray and bake at 180c for 30 minutes for bone-in, 20 minutes for boneless. Sprinkle the mexican seasoning over the potato medallions. Spread with a little chutney and coat with coconut. Bake on a tray at 180c for 10 minutes. Serve with the chicken.


Qty Price
Countdown Chicken Thighs Cutlet Semiboned Small Pk $16.00 kg
$16.00 kg
Trident Sweet Chilli Sauce $2.49 ea
$2.49 ea
Wattie's Hashbrowns Potato Medallions $3.00 ea was $4.29
$3.00 ea was $4.29
Old El Paso Mexican Taco Seasoning $2.49 ea
$2.49 ea
Champion Flour High Grade $3.30 ea was $3.99
$3.30 ea was $3.99
Pataks Indian Sweet Mango Chutney
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Capsicum Green $3.50 ea
$3.50 ea


Qty Price
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Countdown Coconut Fine Desiccated $2.20 ea
$2.20 ea