MANGO BAKED CHICKEN THIGHS WITH MEXICAN FLAVOURS
- 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.
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.