“Traditional dish from Western Samoa. Use the leftover chicken backs and neck to make stock. As seen in Eat Fat, Lose Fat by Mary Enig ans Sally Fallon.”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Strew onions in a large baking dish.
  3. Arrange mango slices in a layer on onions and place chicken pieces(breasts, legs and thighs) skin side up over mango.
  4. Mix coconut oil, salt, pepper, paprika, nutmeg, and lemon rind in a small bowl and brush on chicken pieces.
  5. Bake for 1 1/2 hours or until chicken is nicely browned.
  6. Remove chicken and mango slices to a serving platter.
  7. Pour chicken stock into the dish and bring to a boil over high heat, scraping up coagulated juices.
  8. Reduce heat and simmer, stirring in lemon juice and coconut milk.
  9. Strain into a small saucepan and continue to simmer to thicken.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: