Spiced chicken with mango, pineapple, and coconut

Name: How to cook Spiced chicken with mango, pineapple, and coconut - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Spiced chicken with mango, pineapple, and coconut

To start, a little disclaimer. The juice blend used for this recipe is Sun Rype's Fruit plus Veggies mango and pineapple. As the name states, the blend contains a bit of hidden veggie, which gives it a little extra something-something over straight up juice. I don't usually give such specific ingredients, and you can certainly substitute with whatever juice you've got, but just know that the final result may not be the same. Speaking of results, I'd describe the taste of this dish as a bit like curry meets barbecue. That might sound weird or crazy, but it actually works.

Ingredient

Food ration :

4 servings

Cooking time :

50 minutes

chicken thighs, bone-in and skin-on

2 tsp

garlic powder

1 tsp

onion powder

1 tsp

ground allspice

1/2 tsp

ground cumin

1/2 tsp

ground cayenne

onion, chopped

4 cloves

garlic, finely chopped

2 cups

mango pineapple juice blend

1-400 ml

can coconut milk

1 tbsp

soy sauce

Cooking instructions

* Step 1

Season the chicken with salt and pepper. Combine the spices in a bowl, then sprinkle the spice blend over the chicken. Put the seasoned thighs in the fridge for 30 minutes so the spices can penetrate a bit.

* Step 2

Add a small splash of veg oil to a large pan on medium-high heat. Sear the chicken thighs, skin-side first, for about 6 to 8 minutes per side, until they're well-browned. Remove the thighs to a plate and set aside.

* Step 3

In the same pan, add the onion and garlic. Let fry for 2 minutes until softened and lightly brown. Add the juice, then let simmer until only about a half cup of syrupy liquid remains.

* Step 4

Add the coconut milk and soy sauce to the pan, along with several grinds of black pepper. Return the chicken and any juices to the pan. Turn the heat down to medium, and cook for about 20 minutes until the thighs are done. Be sure to flip the thighs occasionally. If the sauce gets too thick while cooking, add a splash of water to loosen it.

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