MANGO BAKED CHICKEN THIGHS WITH MEXICAN FLAVOURS
MANGO BAKED CHICKEN THIGHS WITH MEXICAN FLAVOURS
- Prep: 10 Min
- Cook: 30 Min
- Ready in: 40 Min
- 4 Servings
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Extra notes:
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.
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
- 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
Description
- 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.
- Serve with mango salsa.