Fixings

6 tbsp mango chutney

pizzazz and juice 2 limes

4 skinless chicken bosoms

For the rice and peas

4 tbsp olive oil

1 onion, cleaved

2 garlic cloves, pounded

200g long grain rice

400g can kidney beans, depleted and flushed

400g can dark peered toward beans, depleted and flushed

500ml vegetable stock

1 thyme sprig, leaves stripped

175g solidified petits pois

200ml lessened fat coconut milk

Technique

1.Make the rice and peas: heat 2 tbsp oil in an expansive griddle, then sear onion for 5 mins. Include the garlic, then blend in the rice. Cook for 1 min more. Include the beans, pour in the stock and coconut drain and season well. Convey to the bubble, spread, then stew delicately for 25-30 mins or until the rice is simply cooked. Include the thyme and petit pois for the last 3 mins of concocting, then lighten with a fork.

2.Meanwhile, blend the mango chutney, lime pizzazz and squeeze and staying olive oil, then season well. Heat an iron or skillet, brush a tad bit of the blend over the chicken bosoms, then cook for 5 mins every side until scorched and cooked through. When done, put aside to rest for a couple of mins while you warm whatever is left of the mango blend in the skillet. Serve the rice and peas with a chicken bosom and spoonfuls of tart mango sauce.