Mango Chicken with Quinoa
- Yield servings
- Mango Salsa:
- 1 cup peeled, pitted and diced fresh mango
- 1 cup seeded and diced red bell pepper
- 1 tablespoon grated orange zest
- 3 tablespoons chopped fresh cilantro
- Cumin Crusted Chicken:
- 2 tablespoons packed light brown sugar
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 8 -- bone in, skin on chicken thighs, uniformly sized, about 3 1/2 pounds
- -- cooking spray
- 2 tablespoons unsalted butter
- 1 cup uncooked quinoa
- 1 3/4 cups chicken broth
- 1/2 teaspoon freshly ground black pepper
- -- cilantro sprigs
Heat oven to 400 degrees F.
To prepare Mango Salsa, combine mango, red bell pepper, orange zest and cilantro in a small bowl and toss together gently. Set aside.
To make Cumin Crusted Chicken, combine brown sugar, cumin, cinnamon, salt and pepper in a small bowl and mix well. Place chicken in a large shallow dish, add sugar and spice mixture. Coat both sides of chicken with mixture, pressing spices into meat.
Spray a large shallow roasting pan and rack with cooking spray. Place chicken on rack in pan and place in oven. Roast chicken 35-45 minutes or until internal temperature is 170 on instant read thermometer when inserted into thickest part of thigh.
To make quinoa, place butter in a medium saucepan over medium high heat to melt. Place quinoa in a large fine mesh strainer and rinse under cold running water until water is clear. Drain very well. Add quinoa to saucepan, cook and stir over medium high heat for 2 minutes or until toasted. Add chicken broth and pepper to saucepan with quinoa. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until all liquid is absorbed. Remove from heat. Let stand 5 minutes and fluff with a fork.
To serve, place quinoa on a platter. Top quinoa with chicken and top chicken with salsa. Garnish, as desired with cilantro sprigs and serve.
Yield: 4 servings