Creators
Diane Davidson
Description
This Mango Chicken recipe features tender chicken thighs coated in a sweet and tangy mango sauce, complemented by jalapeño, ginger, and served with cilantro for a refreshing finish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Mango | 2 | just the flesh, they should feel very soft |
Coconut Vinegar | 2/9 cup | or rice vinegar |
Jalapeño | 1 1/3 | seeded |
Garlic | 1 1/3 clove | |
Lime Juice | 1 1/3 tbsp | |
Lime Zest | 1 1/3 tbsp | |
Ginger | 2/3 | finger sized piece |
Tamari | 1/6 cup | |
Ghee | 2/3 tbsp | |
Red Onion | 2/3 | large |
Chicken Thighs | 2 lbs | boneless, cut into bit-size pieces |
Cassava Flour | 1/6 cup | |
Salt | ||
Bacon Fat | 2 1/3 tbsp | or ghee |
Bone Broth | 1/3 cup | |
Cilantro | 2/3 handful |
PREPARATION
- Blend the mango, vinegar, jalapeno, garlic, lime juice, ginger and tamari in a high powered blender until smooth.
- Add the fat in a large cast iron skillet over high heat.
- Add the sliced onions and a pinch of salt, and cook for 4-5 minutes until browned and softened. Set aside.
- Place the cassava and salt in a ziplock bag. Add the chicken thighs and shake shake shake.
- Add more fat to the skillet and crank back up to high heat, and sear the chicken until browned on both sides, about - minutes per side.
- Add the mango mixture and the bone broth to the skillet, turn the heat down to medium and stir to combine. Simmer for 8-10 minutes until chicken is cooked through.
- Serve with cilantro & a lime wedge, and freshly sliced mango if desired. It pairs beautifully with coconut rice or sauteed cabbage.