Curry Mango Chicken

Ingredients

• 0.3 teaspoon pepper black
• 3 tablespoons brown sugar 
• 14 ounce coconut milk canned
• 2 cups chicken broth 
• 1 tablespoon curry powder 
• 2 teaspoons ginger root fresh minced
• 2 cloves garlic crushed
• 2 teaspoons ginger minced
• 2 tablespoons juice of lime 
• 2 cups mangos peeled seeded chopped
• 1  onion chopped
• 1 pinch pepper flakes red
• 2 cups converted rice long-grain white rinsed
• 1 teaspoon salt 
• 10  chicken thighs skinless
• 0.3 teaspoon thyme leaves 
• 1 cup water 
• 10  allspice whole

Equipment

• bowl
• oven
• casserole dish
• aluminum foil

Directions

1. In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme.
2. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
3. Preheat oven to 400 degrees F (200 degrees C).
4. In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice.
5. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
6. Bake in preheated oven for 1 hour.
7. Remove foil, and cook 10 to 15 minutes more.
8. Remove allspice berries before serving.