Name: Mango Chicken with Leeks and Red Peppers
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: Cooking spray; 2 chickens (about 3 pounds, cut into eighths); Kosher salt; Freshly ground black pepper; 2 teaspoons sweet paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons dried basil; ¼ cup honey; 2 tablespoons extra virgin olive oil; 2 large leeks (thinly sliced (see notes above)); 2 red bell peppers (halved and thinly sliced); 2 mangoes (peeled and thinly sliced); ½ teaspoon kosher salt (or to taste); Freshly ground black pepper

Mango Chicken with Leeks and Red Peppers

Looking for a new way to make roast chicken? Try this recipe for a delicious combo of leeks, mango, and spices and a new kind of chicken.

Norene’s Notes: To clean leeks, trim off most of the green part of each leek. Make 4 lengthwise cuts, almost to the root, so that the leek resembles a broom. Swish leeks in a sink filled with cold water to remove any sand or grit. Dry well. Cut off and discard root end. Slice leeks lengthwise for a unique garnish.

You can substitute 2 cups frozen mango chunks for fresh. No need to thaw first—just add an extra minute to the cooking time so they are heated through.

Mango Chicken with Leeks and Red Peppers

Prep Time 10

Cook Time 1 30

Total Time 1 40

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Servings

Ingredients

Cooking spray
2 chickens about 3 pounds, cut into eighths
Kosher salt
Freshly ground black pepper
2 teaspoons sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
¼ cup honey
2 tablespoons extra virgin olive oil
2 large leeks thinly sliced (see notes above)
2 red bell peppers halved and thinly sliced
2 mangoes peeled and thinly sliced
½ teaspoon kosher salt or to taste
Freshly ground black pepper

Instructions

Chicken:
Preheat oven to 400°F. Coat a large roasting pan with nonstick cooking spray.
Trim and discard excess fat from chicken pieces. Arrange chicken, skin side up, in a single layer in prepared pan. Sprinkle with salt, pepper, paprika, onion powder, garlic powder, and basil. Drizzle honey over chicken. Rub chicken on all sides to coat with spices and honey. Can be prepared up to 24 hours in advance and refrigerated, covered.
Roast, uncovered, at 400°F for 1 hour and 20 minutes, until cooked through and juices run clear. Baste occasionally.
Topping:
Meanwhile, in a large wok or skillet, heat evoo over medium-high heat. Sauté leeks and red peppers for 7 to 8 minutes, until golden. Stir in mangoes. Season with salt and pepper; cook until heated through, about 3 minutes.
Transfer chicken to a serving platter; pour on topping.
Recipe reprinted from The Silver Platter: Simple to Spectacular Wholesome, Family-Friendly Recipes by Daniella Silver and Norene Gilletz (Mesorah Publications 2015).
Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.

Comments

Tamar Genger MA, RD

Mar 28, 2017 at 1:27 pm

Thanks for commenting Rosetta, so happy you love this recipe.

Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
http://www.facebook.com/joyofkosher
Twitter @joyofkosher

Rosette R

Mar 28, 2017 at 2:33 am

This recipe is delicious and so easy. I served it for Rosh Hashanah 2016 and it was a hit. I highly recommend this cookbook – so many great recipes!!