This tasty recipe for Mango Colada Chicken with Ginger Fruit was submitted by Loanne Chiu, Fort Worth, TX.

Mango Colada Chicken with Ginger Fruit

1 1/2 cups cubed half ripe mango
1/4 cup rum
2 tablespoons sweetened coconut cream
1/4 cup soy sauce
1 teaspoon grated gingerroot
1 teaspoon allspice

12 medium chicken thighs, skinned

Curly lettuce leaves for garnish
1 tablespoon toasted sesame seed for garnish
Ginger Fruit (recipe follows)

1. In food processor, place mango and purée. Add rum, coconut cream, soy sauce, gingerroot and allspice. Coat chicken with mango mixture and place in baking pan.
2. Bake at 400°F (205°C), uncovered, about 50 minutes, turning frequently, until fork can be inserted in chicken with ease. (Increase heat to reduce liquid if necessary toward end of cooking.)
3. Line round serving platter with lettuce. Place chicken in center, sprinkle with sesame seed and arrange Ginger Fruit around chicken.

Makes 6 servings.

Ginger Fruit: In large bowl, mix together 4 tablespoons sweetened coconut cream and 1/2 teaspoon grated gingerroot. Add 2 cups cubed and peeled ripe mango, 1 pint strawberries (hulled) and 2 cups seedless purple grapes. Toss to mix well.

Recipe provided courtesy of the National Chicken Council. Used with permission.