Great Mango Book: A Guide With Recipes
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
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
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.
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.
and simmer over low heat for 25 minutes, or until
the chicken is fully cooked and tender. To serve,
garnish with fresh cilantro.
3 to 4 appetizer servings.
1: When handling chilies, experts recommend wearing
rubber gloves and not touching your eyes during or
2: Cardamom pods can be found in Indian markets
and some gourmet markets.
(Updated: 10/27/08 SN)