Friday, February 26, 2010

Spicy Mango Coconut Chicken

Actual Thursday Menu – Spicy Mango Coconut Chicken

This was another winner. YUM! I’ve had this dried mango I got from Trader Joe’s in the pantry for a while now. I bought them and then wasn’t sure how to use them. For Christmas I got this really great book – The Flavor Bible by Karen Page and Andrew Dornenburg. It is not a cook book, but an index of ingredients with a list for each of what goes really well with it. So I looked up mango, and put together this recipe. I want to say I wrote this recipe. I’ve struggled with this for years – What are the guidelines for writing an original recipe? Do you need to create the flavor profile? Can you borrow techniques? Thoughts…please share!

Spicy Mango Coconut Chicken
Inspired greatly by

1 T olive oil
4-6 pieces of chicken thigh, bone in or boneless, skinless
Salt and pepper
¼ tsp cayenne pepper
1 can 14 oz coconut milk
1 ½ cup chicken broth
½ cup water
2 tsp Thai red curry paste
½ dried mango, cut into bite size pieces
1 cup basmati rice
1 cup frozen green beans
2 T lime juice
1-2 scallions, thinly sliced

Heat oil in Dutch oven over medium-high heat. Season chicken with salt, pepper, and cayenne. Brown chicken, 6-8 minutes total; work in batches if necessary. Transfer chicken to plate.

To Dutch oven add coconut milk, broth, water, curry paste, and mango. Bring to a boil; stir in rice. Return chicken in a single layer and any juices to the pot. Reduce heat to medium low. Cook without stirring 15 minutes.

Scatter green beans on top, cover and cook 8-10 minutes more. Add lime juice, stir, sprinkle with scallions, and serve.

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