From http://inthekitchenwithkath.com
Adapted from a recipe in Sunset’s Quick Meals with Fresh Foods
Serves 2 – 4, depending on the size of the chicken thighs
4 chicken thighs
3 tablespoons gluten-free tamari sauce (You can use soy sauce if you don't need gluten-free.)
4 tablespoons Major Grey chutney (Patak’s brand is good)
Parsley sprigs (optional)
1. Preheat the oven to 350˚.
2. Put the chicken thighs in a baking dish and cover with the tamari sauce. Turn the thighs in the tamari sauce and let them marinate for about 15 minutes. Turn them once or twice while they’re marinating.
3. Drain the tamari sauce from the chicken and discard.
4. If the chutney has large chunks of mango, cut the pieces into smaller pieces. Spread 1 tablespoon over each of the chicken thighs.
5. Bake the thighs, uncovered, for 45 minutes, and then check them to see if they’re done. The juices should run clear and the internal temperature should have reached 165˚. Very large chicken thighs can take up to an hour.
6. Serve the Chutney Chicken garnished with parsley, if desired.