SUCCULENT CHICKEN THIGHS AND MANGO BAKE
Recipe
- 8 boneless and skin-on chicken thighs
- 1 mango, peeled, pitted, and diced
- 1 sprig fresh rosemary, finely chopped
- 1 small onion, roughly chopped
- 2 garlic cloves, finely chopped
- 1 knob of fresh ginger, finely chopped
- 5 ml (1 tsp.) dried thyme
- 15 ml (1 tbsp.) fresh rosemary
- Juice of 1 small lemon
- 5 ml (1 tsp.) chilli flakes
- 5 ml (1 tsp.) ground cinnamon
- 5 ml (1 tsp.) ground nutmeg
- 15 ml (1 tbsp.) light soy sauce
- 15 ml (1 tbsp.) olive oil
Description
- For the marinade, place all the ingredients in a food processor and process until smooth.
- Put the chicken thighs into a large mixing bowl and pour over half of the marinade, use your hands to mix well. Cover and refrigerate overnight. Reserve the other half of the marinade in the fridge.
- Preheat the oven to 180°C.
- Transfer the chicken into a medium oven dish – the chicken thighs must fit snuggly in the oven dish. Pour over the reserved marinade to evenly coat the chicken and bake until the chicken is cooked through, for 45 – 60 minutes.
- Mix the diced mango with the rosemary and top over the chicken and serve while still hot.