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Mango-Braised Drumsticks
From The
Great Mango Book: A Guide With Recipes
4
tablespoons olive oil
1 onion, thinly sliced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 small jalapeno chili, seeded and diced (see note
1)
Seeds from 3 cardamom pods, crushed (see note 2)
1 (1-inch) piece cinnamon stick
10 chicken drumsticks
2 teaspoons (preferably kosher) salt
1 large ripe mango, peeled, cut from the pit and diced
1/2 cup dry white wine
3 tablespoons chopped fresh cilantro
In
a large skillet over medium heat, heat 3 tablespoons
of the oil and sauté the onion until soft,
about 5 minutes. Stir in the garlic, ginger, jalapeno,
cardamom seeds and cinnamon. Cook, stirring frequently,
until the onion is golden brown, about 5 minutes more.
Remove from the pan and set aside, reserving the pan
for the chicken. |
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Season
the drumsticks with the salt. Add the remaining 1
tablespoon oil to the skillet and heat over medium
high heat. Add the chicken and cook on all sides until
lightly browned, about 5 minutes. Add the mango, onion
mixture and wine.
Cover
and simmer over low heat for 25 minutes, or until
the chicken is fully cooked and tender. To serve,
garnish with fresh cilantro.
Yields
3 to 4 appetizer servings.
Note
1: When handling chilies, experts recommend wearing
rubber gloves and not touching your eyes during or
afterward.
Note
2: Cardamom pods can be found in Indian markets
and some gourmet markets.
(Updated: 10/27/08 SN) |
