Mango Chicken

Reeeeeeally tasty! Mango Balsamic is a weird little product that's made by Zeta here in Sweden. It's basically a mango puré with some white vinegar. Very fruity and zesty. If you can't find it, try to use mango puré or juice, and a good splash of white balsamic vinegar. Yum! The only drawback in this recipe is the having to dice mangoes bit. I really suck at handling fresh mangoes. The big flat seed seems to be everywhere. A fillet knife helps - a lot. But if anyone has a really good trick - do let me know... 

Mango Chicken

serves 4

450 g (about 1 pound) of chicken, boneless, bite-sized pieces. I like to use thigh fillets

1 red onion, finely diced

1 clove of garlic, minced

2 tbsp of honey

75 ml mango balsamic vinegar, or 50 ml mango puré or mango juice + 1-2 tbsp white balsamic vinegar

1 tbsp concentrated chicken stock 

1 red pepper, finely diced

2 mangos, diced

50 g cashew nuts, unsalted

3 tbsp heavy cream

butter

salt

dried chili flakes (peperoncino)

Start by browning the chicken in a little bit of butter. Add the onion, and the minced garlic. Add the honey, vinegar and chicken stock, and bring to a boil. Add the pepper and the mangoes, and the nuts. Let everything heat up, and season with salt and dried chili flakes until you have it as hot as you'd like. Just before serving, stir in 3 tbsp of cream, to make it a bit saucier and to round out the flavors.