Prep time: 20 minutes Cook time: 30 minutes Servings:4
Picture this: Dinner guests speeding to your home on the Freeway. You grab your trusty apron and open your Fridge. GASP! there is nothing “new”. Chicken thighs? That’s it!!? (you ask yourself). Fear not. This delicious, spicy treat will win you awards. . . with those wonderful, versatile Chicken Thighs.
Ingredients
4 boneless chicken thighs
Vegetable oil
¼ cup dark brown sugar
¼ teaspoon freshly ground cloves
2 tablespoons fresh ginger, peeled and minced
¼ teaspoon (or more to taste) minced Habanero, Serrano, or Scotch Bonnet peppers, stems removed and seeded
2 tablespoons soy sauce
1 cup peeled and diced mangoes
¼ cup chicken broth
¼ cup white wine (optional
Instructions
Season chicken thighs with salt and pepper
Sauté the chicken thighs in a little oil until browned.
Remove from the skillet and keep warm. Add 1 teaspoon oil and all ingredients except the mangoes, chicken broth and wine.
Cook until thick and bubbly. Add the mangoes, chicken broth and wine, cook until warm.
Place chicken thighs into the mixture and heat gently until chicken is done.
Serve with rice or Polenta.