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Chicken With Mango and Peppery Cashews

Spice up plain-Jane chicken with sweet mangoes, peppered cashews and fresh cilantro.

June 12, 2017

Mangoes, cashews and plenty of cilantro give a summery, spicy flavor to chicken. Make this easy weeknight dinner your own by adding green bell pepper strips, snow peas, or your favorite stir-fry vegetable.

Serves four people. 


Peppery Cashews

  • 1 cup salted roasted cashews
  • 1 teaspoon brown sugar
  • 2 teaspoons finely ground black pepper
  • 1 large pinch cayenne pepper
  • 1 tablespoon extra-virgin olive oil

Mango Chicken

  • 1-and-3/4 pounds boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped scallions, plus extra for garnish
  • 4 tablespoons chopped fresh cilantro stems
  • 5 garlic cloves, minced
  • 4 tablespoons dark rum
  • 2 large mangoes, cubed
  • 1 teaspoon champagne or cider vinegar, or to taste
  • 1/2 cup chopped fresh cilantro leaves


For the cashews, in a small bowl stir together brown sugar, black pepper and cayenne. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cashews and the spice mixture to the skillet and cook, stirring, for 2 to 3 minutes, until nuts are golden and fragrant. Set nuts aside in a bowl.

Season chicken all over with 1 teaspoon of both salt and pepper.

Return skillet to medium-high heat and add 3 tablespoons olive oil.  Add scallions and cilantro stems and cook for 1 minute, then add garlic and prepared chicken.

Cook for about 12 minutes, stirring occasionally, until chicken is golden and cooked through. With 5 minutes left on the timer, stir in the mangoes and continue to cook. Remove from heat and add the rum. Return to heat and cook for about 1 minute, scraping up any browned bits from the bottom of the pan.

Remove pan from heat and stir in about half the cilantro and the vinegar. Turn mixture out into a large serving bowl and sprinkle with remaining cilantro leaves and garnish with the nuts.

Serve over rice, quinoa or couscous.

Cook’s note: If your mangoes are underripe, cooking will soften them to perfection. If they are very ripe, add them in at the last minute so they won’t turn into mush.