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Thai Braised Chicken Thighs

Recipe by National Chicken Council

8 -- boneless skinless chicken thighs
Marinade:: 1/4 cup mango nectar; 2 tablespoons soy sauce; 2 tablespoons lime juice; 2 tablespoons rice vinegar; 1 tablespoon brown sugar; 1 tablespoon honey; 1 small green onion, minced; 1 teaspoon green curry paste; 2 tablespoons snipped mint; 1 large clove garlic, minced; 2 tablespoons sesame oil; 1 tablespoon sesame seeds; 2 -- kaffir lime leaves, cut into julienne strips; 1/2 teaspoon lime zest
Relish:: 1 cup cooked edamame; 1 cup blanched bean sprouts; 1/2 cup chopped watercress; 1/2 cup shredded carrot; 1 cup small dice ripe mango; 1/4 cup crystallized ginger bits; 2 -- 3 ounce packages ramen noodles(flavor packets saved for another use); -- garnish mint sprigs

To prepare the marinade: Combine all ingredients in a blender container and blend till smooth. Reserve 1/4 cup. Pour the rest of the marinade in a large skillet; add the chicken thighs.
Over medium heat bring to a simmer. Cover the skillet and cook 40 to 45 minutes or until the chicken is tender, turning occasionally.
To prepare the relish: Combine edamame, sprouts, watercress, carrot, mango and ginger in a small bowl, adding 2 tablespoons reserved marinade; mix well.
Cook the noodles according to package instructions; drain. When the chicken is done remove to a plate and keep warm. Add the noodles to the skillet and toss with the pan juices to evenly coat. Place the noodles on a platter. Arrange the chicken on top. Drizzle remaining reserved marinade over the chicken. Rim the platter with the relish and garnish with the mint.