Mango Colada Chicken with Ginger Fruit

  • Yield 6 servings


12 medium chicken thighs, skinned
1-1/2 cup cubed half ripe mango
1/4 cup rum
2 tablespoons sweetened coconut cream
1/4 cup soy sauce
1 teaspoon grated ginger root
1 teaspoon allspice
-- Curly lettuce leaves
1 tablespoon toasted sesame seeds
Ginger fruit
4 tablespoons sweetened coconut cream
1/2 teaspoon grated ginger root
2 cups cubed and peeled ripe mango
1 pint strawberries (hulled)
2 cups seedless purple grapes



  1. In food processor, place mango and purée. Add rum, coconut cream, soy sauce, gingerroot and allspice. Coat chicken with mango mixture and place in baking pan. Bake at 400F, uncovered, about 50 minutes, turning frequently, until fork can be inserted in chicken with ease. (Increase heat to reduce liquid if necessary toward end of cooking.) Line round serving platter with lettuce. Place chicken in center, sprinkle with sesame seed and arrange Ginger Fruit around chicken.
  2. Ginger Fruit: In large bowl, mix together 4 tablespoons sweetened coconut cream and 1/2 teaspoon grated gingerroot. Add 2 cups cubed and peeled ripe mango, 1 pint strawberries (hulled) and 2 cups seedless purple grapes. Toss to mix well.



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