Mango Chicken
  1. 3 cups Del Monte® fresh cut mango slices
  2. 1 Del Monte® tomato, cut into small slices
  3. ½ cup coconut milk
  4. 2 garlic cloves, minced
  5. 2 tbsp. lime juice
  6. 2 tbsp. tamari
  7. 1 tbsp. light brown sugar
  8. 1 tbsp. crushed red pepper
  9. 1 tsp. salt
  10. ½ tsp. ground turmeric
  11. ½ tsp. black pepper
  12. 1 cup chopped cilantro
  13. 3 pounds boneless, skinless chicken thighs
  14. 1 large red pepper, seeded and cut into strips
  15. 5 cups quinoa cooked in unsweetened coconut milk
  1. In a slow cooker, combine tomatoes, coconut milk, garlic, lime juice, tamari, brown sugar, crushed red pepper, salt, turmeric, black pepper and ½ cup chopped cilantro.
  2. Add chicken thighs and onion. Coat chicken in sauce mixture.
  3. Add mango, red pepper and cilantro.
  4. Cover slow cooker and cook on high for 3 hours or until chicken is tender and cooked through.
  5. Remove chicken to a cutting board and cut into smaller slices. Add back to slow cooker.
  6. Stir in remaining ½ cup chopped cilantro. Top with chopped mango. Serve with coconut quinoa.
Del Monte Fresh Produce N.A., Inc