Today's tip will be a recipe. I recently fixed this recipe for my family and they all declared it a new family favorite. As usual, I didn't exactly go by the recipe, but I promise I'll share what I changed.
Mango Chicken
1 large onion, thinly sliced
2 mango, peeled and sliced
1 whole chicken, cut into pieces
2 TBL melted coconut oil or butter
1 tsp sea salt
1/2 tsp freshly ground pepper
1/4 tsp paprika
pinch of nutmeg
grated rind of 1 lemon
1 cup chicken stock
Juice of 1 lemon
1 can whole coconut milk
Preheat overn to 350F.
Strew onion slices in a large baking dish. Arrange mango slices in a layer on top of onions and place chicken pieces, skin side up, over mango. Mix together coconut oil(or butter), salt, pepper, paprika, nutmeg, and lemon rind in a small bowl and brush on chicken pieces. Bake for about 1 1/2 hours, or until chicken is nicely browned.
Remove chicken and mango slices to a heated platter. Pour chicken stock into the dish and bring to a boil over high heat, scraping up coagulated juices. Reduce heat and simmer, stirring in lemon juice and coconut mile. Strain into a small saucepan and continue to simmer to allow the liquid to reduce and thicken slightly.
I didn't have mangos the first time that I made this, but I did have Fisher & Wieser, Mango Ginger Habenero sauce. I poured approximately 3/4 cup over the onions and followed the remainder of the recipe, almost ot a T ;-)
We had to remind Blair that she needed to use a fork and knife to eat this dish....I only wished I had a photo to share of her eating this with the sauce up to her elbows.
Enjoy!
2 mango, peeled and sliced
1 whole chicken, cut into pieces
2 TBL melted coconut oil or butter
1 tsp sea salt
1/2 tsp freshly ground pepper
1/4 tsp paprika
pinch of nutmeg
grated rind of 1 lemon
1 cup chicken stock
Juice of 1 lemon
1 can whole coconut milk
Preheat overn to 350F.
Strew onion slices in a large baking dish. Arrange mango slices in a layer on top of onions and place chicken pieces, skin side up, over mango. Mix together coconut oil(or butter), salt, pepper, paprika, nutmeg, and lemon rind in a small bowl and brush on chicken pieces. Bake for about 1 1/2 hours, or until chicken is nicely browned.
Remove chicken and mango slices to a heated platter. Pour chicken stock into the dish and bring to a boil over high heat, scraping up coagulated juices. Reduce heat and simmer, stirring in lemon juice and coconut mile. Strain into a small saucepan and continue to simmer to allow the liquid to reduce and thicken slightly.
I didn't have mangos the first time that I made this, but I did have Fisher & Wieser, Mango Ginger Habenero sauce. I poured approximately 3/4 cup over the onions and followed the remainder of the recipe, almost ot a T ;-)
We had to remind Blair that she needed to use a fork and knife to eat this dish....I only wished I had a photo to share of her eating this with the sauce up to her elbows.
Enjoy!
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