1 whole chicken, cut into 8 pieces

2 tablespoons (30 ml) butter

1 onion, chopped

6 slices ginger

4 cloves garlic, finely chopped

½ cherry hot pepper, chopped

1 can 398 ml coconut milk

1 teaspoon (5 ml) sugar

• The flesh of 2 mangoes, diced or
• 1 1/2 cups (375 ml) frozen mango

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

In an ovenproof skillet, brown the chicken in the butter. Set aside. In the same pan, soften the onion, ginger, garlic, and pepper. Add the coconut milk, sugar, and chicken pieces, skin side up.

Bake for about 30 minutes. Add the mangoes and cook for about 15 minutes or until the chicken legs are tender. Sprinkle with green onions.

Serve with rice.

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