Mango-Coconut Braised Chicken Thighs

Mango-Coconut Braised Chicken Thighs is a sumptuous dish that captures the essence of tropical cuisine. The dish blends the sweet, tangy flavors of mango with the rich, creamy texture of coconut milk to create a culinary experience that’s both indulgent and refreshing. This dish takes the humble chicken thigh and elevates it to new heights, infusing it with a symphony of flavors that dance on the palate and evoke the warmth and vibrancy of tropical shores.

At the heart of this recipe are bone-in, skin-on chicken thighs, chosen for their depth of flavor and juiciness. These are seasoned generously with salt and ground black pepper and then seared to perfection, creating a golden, crispy exterior that locks in the succulence of the meat. This initial sear not only enhances the texture of the chicken but also lays the foundation for the rich flavors that characterize the dish.

The chicken is then nestled into a sauce that is nothing short of magical, a concoction made from mango nectar, coconut milk, lime juice, and a medley of aromatics including freshly grated ginger, minced garlic, and roughly chopped onion. The mango nectar, with its sweet and tangy profile, introduces a bright, fruity note that contrasts beautifully with the creamy, luxurious coconut milk. Lime juice adds a zesty tang, cutting through the richness of the sauce and bringing a refreshing clarity that elevates the dish.

Bay leaves and red pepper flakes are added to the mix, imparting a subtle complexity that is both aromatic and warmly spicy. The bay leaves bring a whisper of herbal depth, while the red pepper flakes provide a gentle heat that sparks interest without overwhelming the dish’s delicate balance. Together, these elements create a sauce that is richly layered, each ingredient playing its part in harmony with the others.

As the chicken thighs braise gently in this vibrant sauce, they absorb the myriad of flavors, becoming tender and infused with the essence of the tropics. The slow cooking process allows the meat to become fall-off-the-bone tender, each bite bursting with the mingled tastes of mango, coconut, and spice.

To serve, the chicken is elegantly garnished with freshly chopped cilantro and a drizzle of chili oil, introducing a final flourish that not only heightens the dish’s visual allure but also infuses it with a burst of herbaceous freshness and a subtle spicy kick. These garnishes perfectly counterbalance the creamy richness of the sauce, offering a vibrant contrast that elevates the overall flavor profile. The outcome is a dish that captivates the senses, both aesthetically pleasing and delightfully flavorful, making each bite a memorable experience.

Pairing Mango-Coconut Braised Chicken Thighs with Caramelized Coconut Rice creates a sublime tropical feast, where the rich, creamy flavors of the chicken complement the sweet, nutty notes of the rice. This combination not only doubles down on the coconut’s lushness but also introduces a delightful contrast with the caramelized texture of the rice, enhancing the overall dining experience.

Mango-Coconut Braised Chicken Thighs is an experience. It transports the diner to a place where the sun is warm, the breezes are scented with the fragrance of fruit and flowers, and the flavors are as vibrant and colorful as the setting. It’s a dish that’s perfect for sharing, whether gathered around a family table or presented at a festive occasion, promising not just nourishment but a moment of escape to a tropical paradise.

Mango-Coconut Braised Chicken Thighs

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Mango-Coconut Braised Chicken Thighs is a vibrant, tropical-inspired chicken dish that masterfully blends the sweetness of mango with the creamy richness of coconut, offering a delightful harmony of flavors.

Ingredients

• 6 6 bone-in, skin-on chicken thighs

• to taste, salt and ground black pepper

• 2 tablespoons 2 extra virgin olive oil

• 1 small 1 onion, roughly chopped

• 3 cloves of 3 garlic, minced

• 1 tablespoon 1 ginger, freshly grated

• 1 cup 1 mango nectar

• 2 cups 2 coconut milk

• 1 tablespoon 1 lime juice

• 2 2 bay leaves

• 1 teaspoon 1 red pepper flakes

• for garnish, freshly chopped cilantro

• for garnish, chili oil

Directions

• Prepare the Chicken:
  Pat the chicken dry. Season the chicken thighs generously with salt and ground black pepper on both sides.
• Brown the Chicken:
  In a large, heavy skillet or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is golden and crispy, about 5-7 minutes. Flip the thighs and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
• Sauté Aromatics:
  Reduce the heat to medium. Add the onion to the skillet and sauté until it begins to soften, about 2-3 minutes. Add the minced garlic and freshly grated ginger, and cook until fragrant, about 1 minute.
• Deglaze and Simmer:
  Pour in the mango nectar to deglaze the pan, scraping to lift any browned bits off the bottom. Stir in the coconut milk, lime juice, bay leaves, and red pepper flakes. Bring the mixture to a gentle simmer.
• Braise the Chicken:
  Return the chicken thighs to the skillet, nestling them into the liquid. Cover and reduce the heat to low. Let the chicken braise gently for 30 minutes, or until it is fully cooked through and tender.
• Final Touches:
  Once the chicken is cooked, remove the bay leaves and adjust the seasoning of the sauce with additional salt, ground black pepper, or lime juice as needed. If you prefer a thicker sauce, you can simmer it uncovered for a few minutes to reduce.
• Serve:
  Place the braised chicken thighs on a platter or individual plates. Spoon the mango coconut sauce over the chicken, and garnish it with freshly chopped cilantro.
  
  This pairs well with Caramelized Coconut Rice.