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"Hunger is the best sauce in the world."--Cervantes

Black Pepper Chicken Thighs with Mango, Rum and Cashews Recipe

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This recipe for Black Pepper Chicken Thighs with Mango, Rum and Cashews is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 tsp. light brown sugar
1 1/2 tsp. black pepper
Pinch cayenne pepper
1/4 cup olive oil
1/2 cup salted cashews
1 3/4 pounds boneless, skinless chicken thighs cut into 2 inch chunks
1 tsp kosher salt
1/4 cup finely chopped scallions
2 T chopped cilantro leaves
3 garlic cloves, finely chopped
2 T dark rum
1 large (15oz.) mango, cut into 1/4 inch cubes
1 to 1 1/2 tsp cider vinegar, to taste
1/3 cup chopped fresh cilantro leaves for garnish
Directions:
Directions:
1. In a small bowl, stir together the brown sugar, 1/2 tsp black pepper and cayenne. Heat 1 T oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to skillet; cook, stirring until cashews are golden, 2 to 3 minutes. Scrape nuts into small bowl.
2. Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 tsp pepper. Return skillet to medium-high heat and add the remaining 3 T oil. Add scallions and cilantro stems; cook, stirring for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan until the rum evaporates, about 1 minute.
3. Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves.
Number Of Servings:
Number Of Servings:
48 bars
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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