Chicken and Mango in a Warm Coconut Sauce

A different and delightful way to enjoy mango. If desired, cubes of pre-roasted squash or pumpkin can be used in place of the mango.

Yield: 6 servings

Ingredients

• 2 tablespoons all-purpose flour 30 mL
• 1 tablespoon Spanish paprika 15 mL
• 1 tablespoon pumpkin pie spice 15 mL
• 1/8 teaspoon cayenne pepper or crushed red chili flakes 0.5 mL
• 4 chicken breasts, boneless, skinless, cubed
• 2 tablespoons canola oil 30 mL
• 1/2 cup diced red onion 125 mL
• 1 (14 ounce 8 mL) can light coconut milk
• 1 (14 ounce 8 mL) can diced, unsalted tomatoes
• 1 cup mango chunks, fresh or frozen, thawed 250 mL

Instructions

1. Heat oven to 350 degrees F (180 degrees C).
2. In a large zip seal bag, combine flour, paprika, pumpkin pie spice and cayenne pepper or red chili flakes. Shake to mix well.
3. Add chicken, about 1/4 at a time and shake to coat.
4. In a large oven-safe saucepan, heat canola oil over medium-high heat.
5. Add chicken and brown for approximately 5 minutes per side.
6. Remove chicken from pan.
7. Add onions and cook for about 3 minutes or until just softened.
8. Add coconut milk, tomatoes, mango and return chicken to oven safe saucepan.
9. Bake for 25 minutes.
10. Serve on its own or with steamed rice.

Notes

Per serving (1 cup (250 mL): Calories 180 Total Fat 9g Saturated Fat 3.5g Cholesterol 30mg Sodium 45mg Potassium 150 mg Carbohydrates 13g Fibre 2g Sugars 8g

Recipe and photo used with permission from: CanolaInfo
Source: Patricia Chuey, RD