There is great news, friends – the number of spam messages on my blog has drastically increased recently, and I assume that means my blog is gradually growing. Haha. Sure, I’m kidding, but that’s a part of this exciting process, right? I remember the second week of running the Havoc when one night I saw 5 people being on the blog at the same time! I was so pumped! That’s okay that one of them was the admin – me – and 3 bots. The bots should be counted too:)
Enough the good news. Now some bad. I’m again with a mango recipe!
I’ve been receiving some complaints about having posted too much lavender and mango stuff on here. I’ve got a few suggestions to rename the blog to something like Mango-Lavender Havoc :)
Yup, I’ve got the lavender and mango time, and I’m not embarrassed about that.
Basically, all the summer is going to be this way:
Mango-Lavender (oh, that was a spoiler!)
I’m just kind of hoping you’re not allergic to either mango or coconut, are you?
This time I incorporated mango in the chicken recipe. I would say I was inspired by Cheyanne’s recipes. I’ve always respected folks able to handle all kinds of meat and take beautiful photographs which could easily be on magazines’ covers.
Specifically, I was inspired by the recipe for chicken served with the mango compote. Twice. There’s the connection, you might wonder? Well, inspiration could work in different ways, and they are not necessary the direct ways. Anyways, thanks to Chey I made this Rhubarb Pork about existing the recipe for which I had forgotten, and this is one of the ways. The second way is a transformation. I was going to make some kind of a peach sauce based on the compote idea. But the problem was we didn’t have any ripe peaches that time while the mangos were so succulent and mellow. Sorry, I’m not responsible for not having any decent peaches, am I?
The chicken turned out just the perfection – juicy, delicate, slightly sweet, and with a subtle hot kick. You may think it looks a bit fatty, but that’s deceiving. However, you can always take the skin off if you concern about some excessive fats. My man just doesn’t allow doing that.
So, go, Mango!
Go, Mango Chicken!
Now I’m thinking about how to incorporate lavender (haha – surprise!) in chicken. Any suggestions?
Delicious and succulent chicken legs roasted in spicy mango sauce don't have the predominant mango flavor, but the lovely sweet aftertaste complemented to some hot twists.
- 2-3 chicken legs
- 1 large ripe mango, peeled and roughly chopped
- 2-3 garlic cloves, peeled
- 1 tablespoon grated ginger (with the juice)
- 1 red hot pepper, seeded (you can leave the seeds if you'd love a hotter version)
- 3 tablespoons soy sauce
- 1 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon dried sage
- a pinch of salt and black pepper
- To make the sauce put all the ingredients except the chicken in the blender and puree. You can adjust the taste by adding more seasoning or hot pepper (flakes could be used)
- Preheat the oven to 200 degrees C (convect) - 400 degrees F.
- Rub the chicken with some salt and pepper and place to a baking dish. Pour the sauce over the chicken. Cover the dish with foil and place in the preheated oven for 15 minutes. Turn the legs once pouring them with the sauce.
- Take the foil off and cook the chicken for the next 10-15 minutes depending on their size. Don't forget pouring the sauce over the chicken!
- Basically, 25-30 minutes should be enough to get them almost ready - check with a wooden stick.
- Once the chicken is almost ready, increase the heat up to 250 degrees C (broiling/ grilling option) and broil the legs for a couple of minutes, turning, to get a crispy and lovely skin.
- Serve the chicken legs (with some sauce on them) with a side of you choice. For instance, they are perfectly paired with some jasmine rice, simple mango salad (arugula, mango and lime juice) and sprinkled with additional sliced hot peppers and cilantro.And sure, some edible flowers won't hurt:)