Jerk Rubbed Chicken Thighs With Home-made Mango-habanero Hot Sauce
From mamafrog 17 years agoIngredients
- 2 tablespoons ground coriander shopping list
- 2 tablespoons ground ginger shopping list
- 2 tablespoons light brown sugar shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon garlic powder shopping list
- 1 tablespoon kosher salt shopping list
- 1 tablespoon cayenne powder shopping list
- 2 teaspoons coarse black pepper shopping list
- 2 teaspoons dry thyme shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon allspice shopping list
- 1 teaspoon ground cloves shopping list
- 8 chicken thighs shopping list
- Sliced fresh mango shopping list
- Homemade mango-Habanero Sauce: shopping list
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- 1 tablespoon canola oil shopping list
- 1 small spanish onion, finely chopped shopping list
- 2 cloves garlic, finely chopped shopping list
- 2 ripe mangoes, peeled, pitted and coarsely chopped shopping list
- 1 habanero, chopped shopping list
- 1 cup white wine vinegar shopping list
- salt shopping list
- cilantro leaves, for garnish shopping list
How to make it
- Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Preheat oven to 350 degrees. Heat the stovetop to medium heat and cook the thighs, skin side down for 6 to 7 minutes, or until golden brown. Turn the chicken, cover and lower heat to med-low. Continue cooking for 6 to 7 minutes and then transfer to oven for 30 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
- Homemade Mango-Habanero Sauce:
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- Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.
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