Yield: 4 servings.
1 Tbsp. minced ginger
1 Tbsp. minced shallots
1/4 cup soy sauce (low sodium)
2 Tbsp. honey
1 tsp. chopped thyme
1 whole chicken (3 lbs.), cut into 8 pieces
1 cup chicken broth
2 Mexican Mangos (2 cups), seeded and large-diced
Preheat oven to 375 ° F. In a large bowl, combine ginger, shallots, soy, honey and thyme. Mix together well. Pour half of the mixture in a separate container and set aside.
Marinate chicken in the bowl, cover and refrigerate for about 2 hours. Remove chicken from marinade and place on a roasting pan and place in the oven. Discard the marinade. Cook for 35-40 minutes.
In a saucepan, pour the chicken broth and reserved soy-honey mixture. Cook on medium heat until it becomes a glaze (it should coat the back of the spoon), 10 minutes. At that time, add the mangos and shut off the heat.
Remove chicken from the oven and place on a serving platter. Spoon mango sauce over the chicken. Serve immediately. If desired, serve with jasmine rice or steamed bok choy.
Photo Credit: MEXICAN MANGOES
Recipe Provided by: Michelle Bernstein, Azul Restaurant, Miami, Fla.
