The flavor and perfume of the mango takes me to Hawaii, the Caribbean, Tahiti — really, anywhere tropical.
Okay, back to reality. . . I’m home making chicken. (No complaints from me about reality, mind you!)
This is not an ordinary chicken dish — it takes minutes to prepare and marinates for hours in several aromatic, sweet and divine flavors. It’s refreshing and comforting at the same time. It’s lovely for a casual weeknight meal or a dinner party on the weekend. I love it over Coconut Rice!While you can use any mango variety in this recipe, if you can get your hands on a California Green Keitt Mango from Melissa’s Produce, you’ll be thrilled!
Their season is typically August through October and you can find them at Gelson’s and Bristol Farms.
Green Keit Mangoes are usually larger than other varieties, and they aren’t as nearly as fibrous. Its delicious sweetness is matched by a super smooth texture.
- 4 cups fresh mango chunks about 2 large mangoes -- here's How To Cut a Mango
- 1/2 cup light coconut milk
- 1 up loosely packed cilantro washed and dried
- 2-1/2 tablespoons fresh ginger peeled and roughly chopped
- 4 small to medium-sized garlic cloves peeled with roots removed
- 1-1/2 teaspoons serrano pepper seeds removed (about 1/2 of a pepper)
- 1 whole cut up chicken – skin removed bone in (about 3-1/2-pounds)
- Sea salt and freshly ground black pepper
Add the mango and coconut milk to a food processor fitted with the blade attachment. Blend until it's smooth, then add the cilantro, ginger, garlic, and serrano pepper. Again, blending until it's smooth. This is both the marinade and sauce for the chicken.
Pour the marinade into a 9 X 13 X 3 baking pan. Add the chicken pieces to the pan, coating both sides very well with the marinade. Cover the pan with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.
Preheat the oven to 375 degrees F.
Take the pan out of the refrigerator and let it sit for about 30 minutes at room temperature. Remove the plastic wrap and sprinkle both sides of the chicken with salt and pepper. Then cover the pan with foil.
Bake in the preheated 375 degree F oven for 30 minutes. Then, remove the foil cover and cook just until the chicken is cooked through, about 15 more minutes.
Use metal tongs to move the chicken to a large plate and cover with foil.
Pour all of the liquid (the cooked marinade) from the pan through a strainer into a mall saucepan. Place over medium-high heat and bring to a boil. Then reduce the heat to low and simmer for about 10 minutes. Season with salt and pepper to taste. This is your sauce.
Pour the sauce over the chicken and serve!
Please note that the "active work time" is only 20 minutes -- don't let the marinating time throw you!
You can also make the marinade/sauce in a blender, though you might need to add the mango in a few small batches.
I really like cooking chicken on the bone because the result is a much moister product. If you're serving this at a party, or want it to be a bit more refined, after the chicken is cooked, you can remove it from the bones and slice it.
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