Chicken Recipes: Sixteen Spice Chicken With Caramelized Mango-Garlic Sauce

Sixteen Spice Chicken With Caramelized Mango-Garlic Sauce


Spice Blend:
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground fennel seed
  • 1 tablespoon ancho chile powder
  • 1 tablespoon pasilla chile powder
  • 1/4 teaspoon plus a pinch cayenne pepper
  • 1/4 teaspoon plus a pinch chile de arbol

Caramelized Mango-Garlic Sauce:
  • 3 cups home-made chicken stock
  • 1 tablespoon olive oil
  • Half of one red onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 ripe mango, peeled, pitted, and coarsely chopped
  • 2 tablespoons light brown sugar
  • Half of one head roasted garlic, cloves peeled and smashed to a paste
  • 1 tablespoon chopped cilantro
  • Kosher salt and freshly ground black pepper
Mango-Green Onion Salsa2 ripe mangoes, peeled, pit removed, cut into a 3/8-inch dice
Juice of 1 lime
1 to 3 teaspoons honey (depending on ripeness of mango)
2 tablespoons canola oil
2 green onions (scallions), white and light green sections, thinly sliced
2 tablespoons coarsely chopped cilantro
Kosher salt and freshly ground black pepper

  • Four 10 ounce skin-on chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • Cilantro sprigs
Cooking Procedures:
Spice Blend:
Blend all of the spices. Set aside.

Caramelized Mango-Garlic Sauce:
  • Place the stock in a medium saucepan over high heat and simmer the sauce to reduce to about 1/3 cup. Heat the oil in a medium saucepan over medium heat, add the onion and cook until soft, 6 to 8 minutes.
  • Add the chopped garlic and cook for an additional minute.
  • Add the mango and cook, stirring from time to time until it begins to caramelize, 2 to 3 minutes. Add the reduced stock and brown sugar.
  • Cook slowly over medium-low heat until the mango is very soft, 20 to 30 minutes.
  • Place the mixture in a blender and blend until smooth. Strain the mixture through a fine mesh strainer into a saucepan. Heat the sauce to a slow steady boil, whisk in the roasted garlic, and cook until the sauce is slightly thickened, 10 to15 minutes.
  • Stir in the cilantro and season with salt and pepper to taste. Keep warm.
Mango-Green Onion Salsa:
Combine all ingredients in a bowl and season to taste with salt and pepper. Let sit at room temperature for 30 minutes before serving.

  • Position a rack in the center of the oven and preheat the oven to 400°F.
  • Season the chicken breasts on both sides with salt and pepper. Dredge the skin side only in the spice mixture.
  • Heat the oil in an oven-proof pan large enough to hold all of the chicken comfortably in a single layer. Gently shake off any excess spice rub from the chicken and carefully place each piece, skin side down, in the hot oil.
  • Do not move the chicken. Adjust the heat, as necessary, so the spices can sear and caramelize, but not burn.
  • Cook until there is an almost mahogany colored glaze over the skin.
  • Turn the chicken over and place the pan in the oven to cook the chicken until it is just firm to the touch or when the meat registers 165°F when a meat thermometer is inserted, 8 to 10 minutes.
  • Place a chicken breast in the center of each serving plate. Spoon 2 to 3 tablespoons of the sauce around it, then spoon a small mound of the mango salsa on the chicken.
  • Garnish with a sprig or two of cilantro.
  • Serve immediately.

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