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Mango chili chicken

Ooh baby, that there is some sassy chicken! This fruity and flavourful Caribbean-inspired dish combines sweet slices of mango and bell pepper with garlic and a little spicy heat. It's the kind of dinner that slaps you in the mouth and leaves you feeling lucky for the privilege.

This is so easy to prepare and has just eight ingredients. I used bone-in, skin-on chicken which is a great bargain compared to standard skinless chicken breasts, and gives the finished dish a more intense chicken flavour. I wrote recently that I was trying to get tropical flavours on the dinner table more often, and I'd say this chicken puts a big check mark next to that on my mental to-do list!

Here's how I made it:

3 lbs bone-in skin-on chicken thighs
salt & pepper
1 mango, peeled, pitted and sliced
1 bell pepper, seeded and sliced (I used an orange one, but any colour will do)
2 garlic cloves, sliced
1 tsp chili powder
1/4 tsp ground cayenne pepper

While my oven preheated to 400 degrees (F), I warmed up a large non-stick skillet over medium-high heat. I seasoned my chicken thighs with a bit of salt and pepper and put them into the hot pan, skin side down, to cook until golden brown on one side (about 10 minutes). Meantime, I tossed together the mango slices, pepper slices, chili powder and cayenne in a medium mixing bowl. I transferred the partially-cooked chicken to a large baking dish, skin side up, and scattered the seasoned mangoes and peppers on top. It baked in the oven for 30 minutes.

I served this with rice to catch all those zippy, fruity juices. Mmm!

How do you like to cook with fruit? What's your favourite way to use mangoes in your kitchen?