Black Pepper Chicken Thighs With Mango, Rum and Cashews
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½teaspoon light brown sugar
- 1½teaspoon black pepper
- Pinch cayenne
- ¼cup olive oil
- ½cup salted cashews
- 1¾pound boneless, skinless chicken thighs, cut into 2-inch chunks
- 1teaspoon kosher salt
- ¼cup finely chopped scallions
- 2tablespoons chopped cilantro stems
- 3garlic cloves, finely chopped
- 2tablespoons dark rum
- 1large (15-ounce) mango, cut into ¼-inch cubes or use 2 small mangoes)
- 1 to 1½teaspoons cider vinegar, to taste
- ⅓cup chopped fresh cilantro leaves
Nutritional analysis per serving (4 servings)
533 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 43 grams protein; 665 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, stir together the brown sugar, ½ teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
- Step 2
Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons 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 the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
- Step 3
Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.
Private Notes
Comments
Not flavorful enough. Add more of everything. Scallions, garlic, cilantro stems, scallions, salt, pepper, rum, mango. Added sriracha while eating to spice it up. Next time will try cashews with pepper, cayenne, and tamari sauce instead of brown sugar. Next time I will try sauteeing a chili pepper with the scallions and cilantro stems. Served over brown basmati rice.
I've made this twice to rave reviews, but I must admit that I double or triple the quantity of scallions and cilantro, even while cutting the chicken down to a single pound.
I had all the ingredients on-hand when I saw this recipe. But after reading all the comments, I added a jalapeno, a green pepper and switched lime juice for the vinegar. Also, this seemed like an Asian dish, so I used peanut oil (not olive oil), and prepared it as I would a Chinese stir-fry: nuts first, then removed from pan. Chicken and garlic next, and removed from pan. Veggies + mango last, then everything added back together, drizzled with lime juice and garnished with fresh cilantro leaves.
This has become one of our go-to dishes, both for ourselves and for company. Like most commenters, we cut the chicken down by 50%, use lime juice instead of vinegar, and up the cilantro and scallions by 2 or more. We've also found that adding one 12 package of xtra-firm tofu is a really nice addition. Finally, I prepare several cups of the pepper/cayenne sauteed cashews at a time, and freeze the excess for an easier prep time for subsequent meals. Yummy!
Turned out good!
My family gobbled this up! Altered a tiny bit for our tastes but generally followed the recipe. Lime instead of vinegar, extra garlic and a couple shots of carribbean hot sauce. Served over brown rice. Will make again!