mango chicken |
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Years ago, I found the original recipe in a Sunset Magazine, then promptly lost it. So it was re-created, and I'm quite sure I've left out steps, but this makes it efficient and still yummy.
A great recipe for mango season in Hawaii, or anywhere when you can get good mangoes. Use the best mangoes you can find from your tree, your aunty's tree, or in the case of 'mainland peoples' like me, you'll actually have to buy them at the grocery store.
A great recipe for mango season in Hawaii, or anywhere when you can get good mangoes. Use the best mangoes you can find from your tree, your aunty's tree, or in the case of 'mainland peoples' like me, you'll actually have to buy them at the grocery store.
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1 package of boneless/skinless chicken thighs
¼ cup Majo Grey mango chutney, or my Aunty Sarah's mango chutney (Major Grey chutney available at most grocery stores) 1/2 cup (or so) chicken broth |
1 onion, finely chopped
Fresh cilantro, to taste, chopped (optional) Cashews 1-2 ripe mangoes (Haden preferred), cubed |
Cook onion in a teeny bit of butter. Put chicken in this pan with chicken broth and chutney.
Cook until the sauce reduces and the chicken is cooked through and shiny. Toss with mangoes at the very last minute and garnish with cilantro and cashews. Serve over jasmine rice.
Cook until the sauce reduces and the chicken is cooked through and shiny. Toss with mangoes at the very last minute and garnish with cilantro and cashews. Serve over jasmine rice.
