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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Traditional dish from Western Samoa. Use the leftover chicken backs and neck to make stock. As seen in Eat Fat, Lose Fat by Mary Enig ans Sally Fallon. Ingredients:
1 large onion, thinly sliced |
2 mangoes, peeled and sliced |
1 whole chicken, cut into pieces |
2 tablespoons melted coconut oil or 2 tablespoons butter |
1 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon paprika |
1 pinch nutmeg |
1 grated lemon, rind of |
1 cup chicken stock |
1 lemon, juice of |
1 (15 ounce) can coconut milk |
Directions:
1. Preheat oven to 350 degrees.
2. Strew onions in a large baking dish.
3. Arrange mango slices in a layer on onions and place chicken pieces(breasts, legs and thighs) skin side up over mango.
4. Mix coconut oil, salt, pepper, paprika, nutmeg, and lemon rind in a small bowl and brush on chicken pieces.
5. Bake for 1 1/2 hours or until chicken is nicely browned.
6. Remove chicken and mango slices to a serving platter.
7. Pour chicken stock into the dish and bring to a boil over high heat, scraping up coagulated juices.
8. Reduce heat and simmer, stirring in lemon juice and coconut milk.
9. Strain into a small saucepan and continue to simmer to thicken.
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