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May 3, 2012
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Green Mango Chicken by Windthin Green Mango Chicken by Windthin
They say when life gives you lemons, you make lemonade. Well, life (and my wife) gave me a hard green brick of a mango with no give whatsoever. It was edible but sour. So this is what I did:

Peel and dice one unripe normal mango and one ripe and slightly soft honey mango and place in food processor. Add 1/4 cup pomegranate juice, 2 tbsp turbinado sugar, 2 tsp star anise powder, and 1 small sweet onion (peeled and diced). Blend well.

Preheat oven to 375 F. Grease bottom of large oblong metal pot with ridged bottom and lid with mix of vegetable and olive oil. Place 2 whole star anises, 4 bay leaves, and one raspberry white tea bag in a metal tea ball.

Dice 7-8 carrots. Spread across bottom and add one 6 oz (dr wt) can of black olives with liquid. Peel and dice one small sweet onion and two medium yellow onions and spread across top. Wash and cut into bite-sized pieces 7 medium to small red potatoes and spread evenly, then 7 medium to small russet potatoes. Arrange 6.22 lbs fresh chicken leg quarters (5-6 total) atop potatoes neatly and then spoon and spread fruit-onion mixture across chicken. Cover and bake for 80 to 90 minutes.

Incidentally, my method for dealing with onions and crying? Well, steampunk goggles have many practical uses.

The end result was delicious. Mango goes well with chicken from past experience, and the green mango acted much the way lemon does, while the star anise, sugar, sweet onion, and honey mango helped to moderate the flavor.

Incidentally, this time I used a GIF file, which the Culinary Arts section won't let me upload. You can click on it to see the larger version!
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