"American-style Creole Chicken and Potato Bake has a Tropical Turn on this BBQ Take... !"

Ingredients for Mango-Balsamic Vinegar Chutney Casserole Bake

3 lbs of breast and/or chicken legs, washed but not skinned

3 tblsp canola oil

4 c mango, mashed

3 tblsp ginger, grated

1 onion, chopped

1 clove garlic, minced

2 tblsp sweet chilli pepper, minced

1/2 c raisin, chopped

1/3 c br sugar

2 tsp salt

1/2 c balsamic vinegar

1/3 c H2O (adjusted accordingly)

Instructions

Take the large casserole dish with cover and liberally oil the base with canola oil.

Take and prep the the ingredients prior to putting in a food processor to create a baste or mash for the chutney and add in the chicken pieces and potato cubes to bake in a large casserole dish with cover at 175 deg C for 55 mins. until well done with a toothpick. Add more H2O diluent as needed so as not to dry out the thick baste that forms for the casserole.

Garnishing:

Prepare on the side melon salad (cubed) with balsamic vinegar dressing (store bought).

Prepare squash baked at 175 deg C for 45 mins that have been buttered and doused with balsamic vinegar with salt and pepper to taste.

Serving suggestion:

Plate out the chicken pieces either white or dark meat and add in the melon salad and veggie of baked buttered squash. Add in dinner rolls on the side with butter. Take also tropical punch from a 1.5 l juice box. Serves 4 people.