Chicken and Mango in a Warm Coconut Sauce
A delightfully different way to enjoy mango.
Tips
If desired, cubes of pre-roasted squash or pumpkin can be used in place of the mango.
Makes 6 servings
Cooking time: n/a
Ingredients
- 2 Tbsp (30 mL) all-purpose flour
- 1 Tbsp (15 mL) Spanish paprika
- 1 Tbsp (15 mL) pumpkin pie spice
- 1/8 tsp (0.5 mL) cayenne pepper or crushed red chili flakes
- 4 chicken breasts, boneless, skinless, cubed
- 2 Tbsp (30 mL) canola oil
- ½ cup (125 mL) diced red onion
- 1 can (14 ounces/398 mL) light coconut milk
- 1 can (14 ounces/398 mL) diced, unsalted tomatoes
- 1 cup (250 mL) mango chunks, fresh or frozen, thawed
Instructions
- Preheat oven to 350°F (180°C).
- In a large zip seal bag, combine flour, paprika, pumpkin pie spice and cayenne pepper or red chili flakes. Shake to mix well. Add chicken, about ¼ at a time and shake to coat.
- In a large oven-safe saucepan, heat canola oil over medium-high heat. Add chicken and brown for approximately 5 minutes per side. Remove chicken from pan.
- Add onions and cook for about 3 minutes or until just softened. Add coconut milk, tomatoes, mango and return chicken to oven safe saucepan.
- Bake for 25 minutes. Serve on its own or with steamed rice.
Notes
Carbohydrate exchange information
1 Carbohydrate Choice
2 Meat & Alternative Choices
Yield: 6 servings Serving Size: 1 cup (250 mL)
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