A South Asian delight, mango chicken is an unexpected crockpot recipe your friends and family won't ever suspect slow cooked all day while you binge-watched Netflix. Try serving it over brown rice or your favorite ancient grain.
1 cup fresh or frozen mango chunks (1-inch chunks), thawed if frozen
1/2 cup boxed, jarred or BPA-free-canned unsalted crushed tomatoes
1/4 cup all-natural ketchup (TRY: Tessemae’s All Natural Ketchup)
1/4 cup Sucanat
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 tbsp fresh lime juice
1 tbsp Worcestershire sauce
1/2 tsp each ground allspice, cumin and smoked paprika
1/4 tsp each salt and ground black pepper
16 bone-in, skinless chicken thighs, (about 5 to 6 lb) (NOTE: You may have to purchase skin-on chicken thighs and remove the skin before cooking.)
1/4 cup potato starch
2 tbsp chopped green onions, optional
1 tbsp toasted sesame seeds, optional
In medium saucepan on medium-high, heat oil. Add yellow onion and cook, stirring frequently, until softened and translucent, about 4 minutes. Add garlic and ginger and cook, stirring constantly, until fragrant, about 45 seconds. Add mango and cook, stirring occasionally, until mango softens slightly, about 4 minutes. Add tomatoes, ketchup, Sucanat, vinegar, orange juice, lime juice, Worcestershire sauce, allspice, cumin, paprika, salt and pepper. Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes. Using an immersion blender (or transfer to an upright blender), blend sauce until completely smooth. Remove from heat and cool to room temperature.
In the bottom of a 4-qt slow cooker, place chicken thighs. Pour sauce over top, tossing to coat. Cover and cook on low for 6 hours. In a small bowl, whisk together ¼ cup cold water and potato starch, stirring until no lumps remain. Add mixture to slow cooker and stir to combine. Increase heat to high and simmer 10 to 15 minutes longer, allowing sauce to thicken slightly. Serve thighs with sauce over top. If using, sprinkle with green onion and sesame seeds.
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