To substitute with dry mango:
Dry mango can be substituted for the fresh mango. Pour ½ cup of boiling water over 150g dry mango and stand for 5 minutes, drain and chop into smaller pieces and use as per the recipe.
8 chicken thighs
2 tablespoons olive oil
1 jalapeno pepper, chopped (optional)
1 teaspoon ground cumin
1 teaspoon smoked paprika powder
1 teaspoon garlic, crushed
Juice and zest of 2 limes
For the mango salsa:
2 fresh mangoes, peeled and diced (can substitute with 1 cup rehydrated dried mango)
1 bunch coriander, washed and chopped
½ red onion, diced
1 red pepper, diced
Pinch of salt
Juice and zest of 1 lime
For the chicken; place all the ingredients in a bowl and whisk to combine, add the chicken, cover with cling wrap and marinate for 2 hours or overnight.
In a medium bowl stir together all the ingredients for the mango salsa, set aside.
To cook : bake in a casserole dish at 180°C in a preheated oven for 30 minutes or until cooked through and the juices run clear when pierced with a fork.