Jalapeño and Mango Roasted Chicken

What is it like?

- Mango-y

- Spicy

- Flavor-packed

Served with Millet & Gingery Bok Choy with Shiitake Mushrooms

Recipe

1 1/2 lbs chicken, thighs or breast with skin removed

Sauce:
4 jalapeños
2 limes, rinds and juice
2 tsp honey
2/3 to 1 cup mango, chopped (thawed if it was frozen)
1/4 cup olive oil, or more to taste
1/8 tsp cumin
1/8 tsp coriander
1/2 tsp dried thyme
salt and black pepper, to taste
1/4 cup water, if needed

garnish with parsley or cilantro (optional)

Directions:
Set the broiler to high. Arrange the jalapeños on a baking sheet lined with foil. Roast for about 7 minutes, or until the skin is charred on top. Then flip them over and roast for about 6 minutes, until they are charred on both sides. Transfer jalapeños to a bowl and allow to cool with foil over the top of the bowl, while you prepare the other ingredients.

Combine the rest of the ingredients, except the water, in a bowl. Then peel and deseed the jalapeños. Add them to the bowl, and using an immersion blender (or food processor) blend until the mixture is pureed. If it is too thick to blend, add some water.

Rinse the chicken and place it in an 8 x 8 baking dish. (Choose a baking dish so that the chicken will fit laying flat in one layer.) Poor the marinade over the chicken and baked at 350 degrees for about 20 minutes, or until done.

Notes:
The sauce will be runnier after it is cooked and has absorbed the chicken juices. I like it this way, and spoon it over accompanying vegetables, millet or pilaf. However, if you would like a thicker sauce, pour the sauce into a pan. In a cup mix together 1 Tbsp cornstarch with 1 Tbsp cold water and whisk this mixture into the sauce over medium heat. Stir until the sauce thickens, about 1 minute, and then turn the burner off. Pour the sauce over the chicken and enjoy!