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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


  • 4 Tbsp mango chutney, plus 1 Tbsp for potatoes
  • 1 cup coconut, plus 1 tbsp for potatoes
  • 2 Tbsp Thai chilli sauce with ginger
  • 8 bone-in chicken thighs, or 8 thigh fillets
  • flour
  • 2 eggs beaten for coating
  • 1 tsp Mexican seasoning
  • 400 g potato medallions
  • 1 green capsicum, diced
  • 1 yellow capsicum, diced


1. 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.

2. 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.

3. 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.

4. Serve with the chicken.


Qty Price
Countdown Chicken Thighs Cutlet Semiboned Small Pk $14.00 kg
$14.00 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 High Grade Flour
arrow icon exclamation icon Out of stock Out of stock
Pataks Chutney Sweet Mango $7.29 ea
$7.29 ea
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Fresh Produce Capsicum Green $1.99 ea
$1.99 ea
Fresh Produce Capsicum Yellow $1.99 ea
$1.99 ea
Countdown Coconut Fine Desiccated $2.10 ea
$2.10 ea