When embracing spring’s bounty, don’t forget that mangoes from India and Mexico and many parts between are flooding American markets right now, said Melissa Clark in The New York Times. While they’re great on their own, try them in this savory “twist” on a chicken sauté. It’s “spiked with plenty of black pepper,” with “a little rum and mangoes folded in at the end to brighten the mix.”
Chicken thighs with mango, rum, and cashews
½ tsp light brown sugar
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1½ tsp black pepper
¼ cup olive oil
½ cup salted cashews
1¾ lb boneless, skinless chicken thighs, cut into 2-inch chunks
¼ cup finely chopped scallions
1 large or 2 small mangoes, cut into ¼-inch cubes
1 to 1½ tsp cider vinegar, to taste
In a small bowl, stir together brown sugar, ½ tsp black pepper, and cayenne. Heat 1 tbsp oil in large skillet over medium-high heat. Add cashews and sugar-spice mixture; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape into bowl.
Wipe skillet with paper towel. Season chicken with salt and remaining pepper. Return skillet to medium-high heat and add remaining oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in rum and cook, scraping up any browned bits from pan, until rum evaporates, about 1 minute.
Remove pan from heat and immediately add nut mixture, mango, vinegar, and cilantro leaves. Taste and adjust seasonings, if necessary. Serves four.
