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Mango Chicken

SKU:
Perfect for mango season in Hawaii, or any time you can get good mangoes. A one-pan dinner fast enough for weekdays.

Use firm/ripe mangoes 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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Ingredients

1 onion, finely chopped
1T butter

1 package of boneless/skinless chicken thighs, 4-5 pieces, cut into bite-sized chunks.

¼ cup Major Grey mango chutney, or homemade
​Major Grey chutney is available at most grocery stores
½ cup (or so) chicken broth​
​1-2 ripe mangoes (Haden preferred), cubed

​Fresh cilantro, to taste, chopped (optional)

Honey-roasted peanuts or cashews


What To Do

To prep, cut onion, cilantro, and mangoes, and keep them in separate piles or bowls. Cut the chicken into chunks last and keep it separated as well.

Cook onion in butter. When it it soft and starting to brown, add chicken with the broth and chutney. 

Cook until the sauce reduces and the chicken is cooked through and shiny, about 15 minutes.

Toss with mangoes at the very last minute and garnish with cilantro and cashews. Serve over jasmine rice.

Notes and Talking Story

  • For Hawaii people, Haden or Shibata mangoes work best. Pirie mangoes will be too soft.
  • As far as I can tell, the mangoes I get at Safeway are Haden.
  • Haven't tried using frozen mangoes for this.
  • This is from an old Sunset Magazine recipe that I made, and then promptly lost.
  • I'm quite sure I've left out steps, but the re-creation is an efficient, yummy dinner. 

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
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