Mango Chicken

NRG Tribe's Note:

Traditional dish from Western Samoa. Use the leftover chicken backs and neck to make stock. As seen in Eat Fat, Lose Fat by Mary Enig ans Sally Fallon.

• Total Time: 1 hrs 35 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 1 large onion, thinly sliced
• 2 mangoes, peeled and sliced
• 1 whole chicken, cut into pieces
• 29.58 ml melted coconut oil or 29.58 ml butter
• 4.92 ml sea salt
• 2.46 ml freshly ground black pepper
• 1.23 ml paprika
• 0.25 ml nutmeg
• 1 grated lemon, rind of
• 236.59 ml chicken stock
• 1 lemon, juice of
• 425.24 g can coconut milk

Directions:

1. Preheat oven to 350 degrees.
2. Strew onions in a large baking dish.
3. Arrange mango slices in a layer on onions and place chicken pieces(breasts, legs and thighs) skin side up over mango.
4. Mix coconut oil, salt, pepper, paprika, nutmeg, and lemon rind in a small bowl and brush on chicken pieces.
5. Bake for 1 1/2 hours or until chicken is nicely browned.
6. Remove chicken and mango slices to a serving platter.
7. Pour chicken stock into the dish and bring to a boil over high heat, scraping up coagulated juices.
8. Reduce heat and simmer, stirring in lemon juice and coconut milk.
9. Strain into a small saucepan and continue to simmer to thicken.