2 good tbs. The Spice Tailor lime chunti, the lime chopped and stirred back into the syrup or 3 tbs. mango chutni
Small handful of fresh coriander (leaves and stalks), chopped
Preheat the oven to 200C/400F.
Using a pestle and mortar, grind the spices from the spice packet until fine (you might need to lightly dry toast them to help, especially with the chilli, if using). If you don’t have a pestle and mortar, save the spices for another dish.
Place the chicken thighs in the sauces, adding the sugar and spices in as well, cover well.
Once well coated, place them in a roasting tin. Place in the middle of the oven and cook for 15-18m or until the chicken is cooked through. Using the remaining sauce in the bowl, baste the chicken about halfway. Remove from the oven and leave to rest for 5 minutes before pulling or shredding the chicken with 2 forks. Mixing with the sauce and any juices in the roasting tin.
Meanwhile, mix the yoghurt with the coriander and season. Add a little water if it is too firm.
Heat the brioche buns in the oven, then layer lettuce leaves, slices of tomato red onion rings, 1/3rd the amount of chicken, a heaped spoon of the yoghurt mix and topped off with around 2 tsp. each of the chopped up lime chutney.
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