Have you ever eaten something that just made you happy? You know what I mean, you eat it and think how can anything be so good? That is how I feel about mangoes. Mangoes essentially were my favorite fruit during my childhood. The first five years of my life I grew up in the British Virgin Islands. Blue waters, ocean breeze and……mangoes! My grandmother had a mango grove across the street from my house and I remember picking them all the time. Some foods take you back to your childhood. Some dishes make you happy. Whatever your fancy, Southern, Asian, Caribbean, everyone has some foods that remind them of home.
That is where this blog comes in. I want to revisit some of the best dishes I remember from my childhood, recreate them like mom used to make and also find some new ones along the way. I also want to showcase the things that make me happy now. I am married to a southerner and we have a three year old daughter so I have to step out of the box every once in a while.
- Recipe Type: Main Entree
- Author: Miranda @ Mangoes and Chutney
- 4 pieces bone-in, skin on chicken thighs
- Olive oil
- Sea salt
- 1 Tbsp Curry powder
- 1 tsp black pepper
- 1 Tbsp Butter
- 8 Garlic cloves
- 1 cup White wine
- 1 Mango (ripe but firm) cut into chunks
- 1 cup Bell pepper medley (red, yellow, green)
- Parsley, for garnish
- Place chicken in a large bowl and drizzle with olive oil. Season the chicken with the salt, curry powder and black pepper.
- Heat a shallow pan on high heat with olive oil, then add the butter. Once the butter starts to sizzle, add the chicken pieces, skin side down. Keep the heat moderately high heat while they brown.
- In the meantime, smash the garlic cloves with the side of your knife so that they flatten but remain fairly intact, and peel off the skin. Add the garlic cloves to the pan. Turn down the heat to medium-low and cover with tight-fitting lid. Cook about 35-40 minutes, turning the chicken over halfway through cooking.
- Once the chicken is cooked (skin will be golden and crispy), remove the chicken onto a platter and cover loosely with tin foil to keep warm. Tip the pan slightly and spoon out most of the fat. Turn the heat to high and add the white wine. De-glaze the pan by using a wooden spatula to scrape and loosen the bits and the garlic cloves. Turn the heat down a bit and add the mango chunks and peppers. Let simmer 10-15 minutes to let the sauce reduce. Taste the sauce and adjust seasoning – you may have to add some salt or pepper. Spoon sauce over chicken and garnish with parsley.