I got the idea for this recipe from browsing the Whole Foods website one day. I made some slight adjustments and I think it turned out well. If you like sweet entrees then you will probably like this, if you don’t then I would suggest only using 1 mango or switching out the mango with another fruit, like a pear or an apple.
1 whole chicken broken down into 8 pieces – (if you don’t want to break down a chicken this would work with bone in chicken thighs as well)
1 spoonful of coconut oil
1 red onion chopped
2 mangos, peeled and chopped
3 cloves of garlic
1/2 cup of white wine
1/2 cup of homemade chicken broth
salt & pepper to taste
In a large skillet with a lid, heat coconut oil over medium high heat. Season chicken with salt and pepper on all sides. Place chicken in hot skillet and cook, with out moving, for about 5 minutes. Then flip and cook for another 5 minutes.
Remove from pan.
In the same pan, add in onions and saute until soft, about 5 minutes. Add in garlic and saute for another minute. Add in mangos and white wine.
Allow to come to a boil and cook for a minute. Then add chicken broth.
Return chicken to pan and cover with lid. Turn heat down to medium, the broth should still be boiling, and cook for 20 minutes.
We ate this with broccoli roasted with bacon and pine nut kale saute.