I have always loved the mango! When I was young, on one of my Bipolar Manic Highs, I managed to make it all the way to Jamaica where I lived for some time. They make some of the most incredible dishes with mangoes. In Jamaica, the varieties often have local names and altogether we find black-greengage, black-sweetie, stringy, beef, Bombay, East Indian, Haden, kidney, lady finger, Number 11, Parry, pint o’ water, Robin, St Julian (“Julie”), Tommy Atkins, turpentine. There is such variety. Here in the states it is hard to find a good variety accept in specialty stores. I used the common store bought mango, but if you find a particular flavor you like, use it! Mango & Lime is such a wonderful combination.
Mango & Lime Chicken Quarters
- 3 chicken quarters
- 6 shallots, chopped
- 3 tablespoons minced ginger
- 2 garlic cloves, chopped
- 3 tablespoons lime juice
- 3/4 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 small mango’s, chopped
- 1/2 cup olive oil
- 1 lime, sliced
- Salt & Pepper to taste
- Using a food processor, add ginger, garlic and shallots. Add mango and puree for 1 minute. Add lime juice, coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Continue to process and add olive oil while processor is running. Use as much oil as needed to thin out. Remove from processor and transfer to a mixing bowl.
- Add chicken quarters to mixing bowl and coat well. Cover and set in the fridge for 4-6 hours.
- When ready to cook, preheat oven to 350 degrees.
- Remove the chicken from the bowl, place in a large casserole dish greased with Pam. Reserve remaining marinade. Cook uncovered for 45 minutes. Remove from oven, using a brush, brush on extra marinade from the bowl, cover dish with aluminum foil, return to oven for 45 minutes.
- Remove from oven again, remove cover, brush with remaining marinade let sit for 5 minutes. Then transfer to plates or serving dish. Top with sliced lime and serve with favorite sides.