Curry Mango Chicken

Recipe View In a large bowl, combine 3.5 tablespoons curry powder, 2 teaspoons minced ginger, 2 cloves minced garlic, 1 pinch crushed red pepper flakes, 0.25 teaspoon salt, 0.25 teaspoon black pepper, and 1 teaspoon thyme. (Prep time: ~5 minutes)

Recipe View Add the chicken thighs to the bowl and ensure they are evenly coated with the seasoning mixture. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. (Marinating time: 2+ hours)

Recipe View Preheat your oven to 400 degrees F (200 degrees C). (Prep time: ~5 minutes)

Recipe View In a separate large bowl, mix together the rinsed rice, chopped mango, chopped onion, 2 cloves crushed garlic, and 2 teaspoons minced fresh ginger root. Season with 1 tablespoon curry powder, 1 pinch red pepper flakes, 1 teaspoon salt, 0.25 teaspoon thyme, 10 whole allspice berries, and 3 tablespoons brown sugar. (Prep time: ~10 minutes)

Recipe View Stir in 1 cup water, 2 cups chicken broth, and 2 tablespoons lime juice until well combined. Pour the rice mixture into a large casserole dish. (Prep time: ~5 minutes)

Recipe View Arrange the marinated chicken thighs evenly over the rice mixture in the casserole dish. Pour 0.5 can coconut milk evenly over the chicken and rice. (Prep time: ~5 minutes)

Recipe View Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 1 hour. (Baking time: 1 hour)

Recipe View Remove the aluminum foil from the casserole dish and continue to bake for an additional 10 to 15 minutes, or until the chicken is cooked through and the rice is tender. (Baking time: 10-15 minutes)

Recipe View Before serving, remove and discard the allspice berries. Serve hot and enjoy! (Prep time: ~5 minutes)