Mango Chicken with Quinoa

  • Yield: servings


Mango Salsa:
1cup peeled, pitted and diced fresh mango
1cup seeded and diced red bell pepper
1tablespoon grated orange zest
3tablespoons chopped fresh cilantro
Cumin Crusted Chicken:
2tablespoons packed light brown sugar
1tablespoon cumin
1teaspoon cinnamon
2teaspoons salt
1teaspoon freshly ground black pepper
8-- bone in, skin on chicken thighs, uniformly sized, about 3 1/2 pounds
-- cooking spray
2tablespoons unsalted butter
1cup uncooked quinoa
1 3/4cups chicken broth
1/2teaspoon 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