Mango Chicken

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.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 1  large onion, thinly sliced
• 2  mangoes, peeled and sliced
• 1  whole chicken, cut into pieces
• 2  tablespoons  melted coconut oil or 2  tablespoons butter
• 1  teaspoon sea salt
• 1⁄2 teaspoon  freshly ground black pepper
• 1⁄4 teaspoon paprika
• 1  pinch nutmeg
• 1  grated lemon, rind of
• 1  cup  chicken stock
• 1  lemon, juice of
• 1 (15 ounce) 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.