Rather than the usual chicken breast, try out chicken thighs for a more flavorful, juicer bite of bird.
Roasted Chicken Thighs with Mango Chutney Sauce
Serves 4
2 lbs chicken thighs, bone in, skin on, trimmed of excess fat
2 ripe but firm mangos, cut and peeled, cubed into 1/2-inch cubes
Olive oil
1 medium onion, chopped (about 3/4 cup chopped onion)
1 garlic clove, minced
1 Tbsp chopped candied ginger (or fresh ginger)
2 Tbsp chopped raisins
1/2 teaspoon mustard seeds
Scant pinch of red pepper flakes
4 Tbsp sugar
1/4 cup white vinegar
1/2 cup water
Salt to taste
Pat chicken thighs down with a paper towel, absorbing any moisture. You want to make sure the skin is as dry as possible. This will help you achieve a nice sear. Season with salt and pepper to taste.
Heat 1 tbsp olive oil in a large sauté pan on medium-high heat until the oil ripples and the pan begins to lightly smoke. Place chicken thighs in pan skin side down. Let cook (without touching!) for about 3-4 minutes.
Remove thighs from pan and place on a roasting pan on the middle rack in a 400 degree oven for 30 minutes or until the internal temperature reaches 180 degrees.
Drain off all but 1 tablespoon of the rendered chicken fat from the sautee pan. (Do not pour down the drain or it will solidify and block your drain).
Add the onions and cook until soft, about 5 minutes. Add the ginger and cook a minute more. Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar. Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 10 minutes.
Serve chicken with mango chutney sauce and steamed rice.
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