Mango chicken

MANGO CHICKEN

Portions : 4 - Preparation time : 10 minutes - Cooking time : about 25 minutes

Ingredients

• 8 Québec chicken thighs
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 1 garlic clove, chopped
• 30 ml (2 tbsp.) ginger, chopped
• 1 red bell pepper, in strips
• 3 mangoes, cubed
• 250 ml (1 cup) tomato coulis
• 250 ml (1 cup) chicken broth
• 500 ml (2 cups) coconut milk
• 15 ml (1 tbsp.) sugar
• 15 ml (1 tablespoon) coriander seeds, ground
• 15 ml (1 tablespoon) sweet paprika
• 500 ml (2 cups) fresh spinach
• 125 ml (1/2 cup) fresh coriander, chopped
• Slivered almonds

Preparation

1. In a hot skillet, brown the meat, coated with Mycryo butter or in the fat of your choice. Add salt, pepper, onion, garlic, ginger and bell pepper, and brown for a further 2 minutes.
2. Add the mango, tomato coulis, stock, coconut milk, sugar, ground coriander and paprika and simmer for 15 minutes.
3. Add the spinach and simmer for a further 2 minutes.
4. Just before serving, scatter the flaked almonds and fresh coriander over the top.
5. Serve with steamed rice.