RECIPE

The Great Mango Book: A Guide With Recipes

By Allen Susser (Ten Speed Press)

MANGO-BRAISED DRUMSTICKS
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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.

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.