Roast Chicken with Mango Relish
Demonstrated by: Mitchell and Paula Kalima.
Featured in the Honolulu Star-Bulletin on July 29, 2009.
Ingredients:
Roast Chicken:
3 pounds bone-in chicken thighs
1/2 cup olive oil
2 tablespoons minced cilantro
2 tablespoons minced parsley
1 teaspoon garlic salt
salt and pepper
paprika
Mango Relish:
2 mangoes, peeled and cut into small dice
1/2 red onion, diced
1/2 red bell pepper, diced
1 tablespoon minced cilantro
1/2 cup olive oil
2 limes, juiced
3 tablespoons balsamic vinegar
Salt and pepper
Sriracha chili sauce
Directions:
- Rinse the chicken under cold water and pat dry with paper towels.
- In a bowl, mix together the olive oil, cilantro, parsley and garlic salt.
- Add salt, pepper and paprika to taste.
- Add the chicken and toss to coat with marinade.
- Cover and refrigerate for 2 to 3 hours.
- To prepare the mango relish, toss together all the relish ingredients in a bowl.
- Let stand for at least one hour.
Approximate Nutrient Analysis per serving with chicken skin (not including salt to taste):
760 calories, 64 g fat, 13 g saturated fat, 150 mg cholesterol, 300 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g sugar, 32 g protein
Approximate Nutrient Analysis per serving without chicken skin (not including salt to taste):
540 calories, 41 g fat, 6 g saturated fat, 100 mg cholesterol, 250 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g sugar, 26 g protein
