Ingredients:
2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cumin
1 tsp. garlic powder
2 1/2 lb. chicken, cut into pieces
1/4 cup vegetable oil
2 cups ripe mango, cut into 1/2-inch cubes, divided
1/2 tsp. salt
1/3 cup finely chopped red onion
1/2 cup orange juice
1/2 tsp. orange zest (finely grated orange peel)
3/4 tsp. fresh ginger, finely minced or grated
Chopped fresh parsley for garnish
Preparation: Combine salt with black pepper, cumin, and garlic powder. Rub mixture over chicken pieces. Heat oil in large skillet or stockpot over medium heat and add chicken. Sauté chicken pieces on all sides for several minutes, adding oil as needed, until they are well browned and no pink remains.
Preheat oven to 375°F. In the meantime, mash 1 cup of the mango to make a coarse puree that is partially lumpy. Combine mango mash, remaining mango cubes, salt, red onion, orange juice, orange zest, and fresh ginger and mix well. Place chicken pieces into a 10- to 12-inch-square glass or ceramic casserole or baking dish. Cover with aluminum foil and prick foil three or four times with fork. Bake at 375°F 30 minutes. Remove foil and bake, uncovered, another 5 minutes. Garnish with chopped parsley before serving on a bed of white rice. Makes 4 servings.
