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Mango Cilantro Chicken – paleo recipe
Stav Kogan

Mango Cilantro Chicken

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 mango, peeled, pit removed, and chopped
  • ½ cup loosely packed cilantro
  • 1 small shallot, cut in half
  • 2 tsp chopped fresh ginger
  • 2 cloves garlic, peeled
  • ½ cup coconut milk
  • 1 TBSP coconut vinegar or raw apple cider vinegar
  • 1 TBSP lime juice
  • 2 TBSP olive oil
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 2 lb boneless chicken thighs
  • 1 TBSP coconut oil

Method
 

  1. Serves 4 Prep Day: Place the sauce ingredients in a food processor. Pulse until all the ingredients are chopped but are still slightly chunky.
  2. Season the chicken with sea salt and pepper.
  3. Place the chicken and one-third of the sauce in a 1-gallon freezer bag, and seal.
  4. Place the remaining sauce in a 1-quart freezer bag, and seal.
  5. Place both the chicken and sauce freezer bags in another 1-gallon freezer bag, and seal.
  6. Place the bag containing the sauce and chicken in the freezer until needed.
  7. Thaw the chicken and sauce in the refrigerator overnight.
  8. When ready to cook, remove the chicken from the marinade, and discard the marinade.
  9. In a large skillet over medium-high heat, heat the coconut oil.
  10. Add the chicken and cook until browned on both sides and cooked through, about 6 minutes per side.
  11. Meanwhile, in a small saucepan, heat the remaining sauce on low. Spoon the sauce over the chicken and serve.

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