Mango Chicken with Leeks and Red Peppers
Servings
8 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.
