This recipe is from the website Eat Fat Lose Weight. Any books you can get from this author would be a great addition to your kitchen.
366 calories per serving
This unusual dish from Western Samoa combines the tastes of coconut milk and mango.
1 whole chicken, cut into pieces
1 large onion, thinly sliced
2 mangos, peeled and sliced
2 tablespoons coconut oil or butter, melted
1 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon paprika
grated rind of 1 lemon
1 cup chicken stock
juice of 1 lemon
1 can whole coconut milk
Strew onion slices in a stainless steel baking dish. Arrange the mango slices in a layer on top of the onions and place the chicken pieces (breasts, legs and thighs), skin side up, over the mango. (Use the chicken backs and neck to make chicken stock unless you’d prefer not to, or are having trouble finding these at your local market.) Mix coconut oil, salt, pepper, paprika, nutmeg and lemon rind and brush on chicken pieces. Bake at 350 degrees for about 1 1/2 hours or until chicken is nicely browned.
Remove chicken and mango slices to a heated platter. Pour chicken stock into the pan and bring to a boil, scraping up coagulated juices. Reduce to a simmer and stir in lemon juice and coconut milk. Strain into a saucepan and simmer further to allow the liquid to reduce and thicken slightly.