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Pairing spicy chilis and sweet mango in salsa is a classic. Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.
Ingredients
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1/2teaspoon light brown sugar 1 1/2teaspoon black pepper Pinch cayenne 1/4cup olive oil 1/2cup salted cashews 1 3/4pound boneless, skinless chicken thighs, cut into 2-inch chunks 1teaspoon kosher salt 1/4cup finely chopped scallions 2tablespoons chopped cilantro stems 3garlic cloves, finely chopped 2tablespoons dark rum 1large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes) 1 to 1 1/2teaspoons cider vinegar, to taste 1/3cup chopped fresh cilantro leaves
Directions
In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl. Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute. Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.
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