Spiced Chicken With Black Bean and Mango Salsa
By: The Duo Dishes
Published: Monday, August 2, 2010 - 3:07pm

Ingredients




8 chicken thighs, boneless and skinless
1 tablespoon ground cumin
1/2 tablespoon black pepper
1/2 tablespoon kosher salt
1/2 tablespoon ground oregano
1/2 tablespoon dried thyme
1/2 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 tablespoon paprika
Olive oil
Salsa
15 ounces black beans, drained and rinsed
4 cloes garlic, minced
1/2 teaspoon fresh ginger, minced
2 vine tomatoes, deseeded and chopped
1 Persian cucumber, chopped
1 mango, chopped
1 small red onion, minced
1 serrano pepper, minced
2 Juice and zest of limes
1/8 cup olive oil, plus more if desired
Kosher salt

Preparation

1 Preheat the oven to 375 degrees. 2 On a small plate, toss together the dried spices until evenly mixed and press both sides of the chicken into the spices to coat. Set aside. 3 Drizzle a bit of olive oil into a stove top grill pan or frying pan over medium high heat. Once hot, sear both sides of the chicken, approximately 1-2 minutes per side. Immediately slide the pan into the oven. Bake for 10-15 minutes or until the juices run clear. 4 As the chicken cooks, carefully mix together the ingredients for salsa, adding more olive oil to taste. Salt to taste before serving with the chicken.

About


A fruit salsa can go a long way. It works very well over fish and chicken for sure. The spicier the meat, the more the salsa will cool the palate. Or you can be a brave soldier and match the spice level for both. For this recipe, the chicken is coated with a variety of dried spices and herbs, all of which are notable but subtle. The salsa adds a bright level of spark to each bite due to the fresh ingredients and also varied texture. Eat this straight out of the oven or wrap it up in a fresh tortilla for revamped leftovers.