What you will need:
6 boneless and skinless chicken thighs
1 14 oz can unsweetened coconut milk
1/2 cup diced red onion
2 peeled cubed carrots
1 large peeled and cubed sweet potato
2 TBSP honey
2 TBSP butter
1/2 cup chicken broth
1 TBSP tomato paste
1/2 cup mango chunks
salt & pepper
shredded coconut flakes
How to make:
Pre-heat oven to 365 degrees.
On the stove heat a dutch oven or pan to med heat with 1 tbsp. of butter.
Add your carrots, onion and sweet potatoes to start to soften and cook for about 10 min.
Next add your seasonings: coriander, cayenne, ginger, nutmeg and salt/pepper (use about 1 TBSP of each but if you want to make this spicy add more cayenne and blk pepper)
Add tomato paste and stir then add chicken broth and coconut milk and cook for an additional 5 min to 10 min on med heat. At this point add a touch more of each seasoning and add your cinnamon stick that you will later remove after it comes out of the oven.
Pour mixture into an oven safe pan (use the other tbsp. of butter to coat the pan with and then add chicken thighs. Next add the mango chunks around the chicken thighs.
Bake for about 45 min.
When it comes out of the oven remove the cinnamon stick and add parsley, lemon zest and coconut flakes for garnish.
I made couscous on the side and served it over that but you can eat this just as is or even over rice. I even thought about pureeing the mango into the chicken broth and coconut milk so maybe I will try that next time!
This makes 6 servings.
I hope you enjoy it!
Everyone in my house loved the chicken-it was flavorful and so moist!
I had it again for lunch today and the couscous was amazing after soaking up most of the coconut milk sauce.