Our Travels in Honey continues with Slow cooked Chicken with Mango. A recipe that operates on the same delicious premise say that lamb and apricots do, or sausages and apples, beef and quince. All of these are marriages of sweet and savoury brought together in a truly melting texture that binds the distinct flavours together.

Same for chicken and mango, here, the Ginger and Turmeric Honey not only helps render the juices particularly syrupy (just the kind to mop up with some bread) but draws out the rich amber hues of the dish.

Serves 4 people

Ingredients:
4 x chicken legs or thigh
100g coconut oil
200g red onions, sliced
10g stems of fresh curry leaf, washed (if available otherwise leave out)
20g garlic, peeled and chopped
20g ginger, peeled and chopped
7g x lemongrass, washed and cut (if available otherwise leave out)
10g fresh lemon thyme or rosemary
20g x green chilli, sliced with seeds removed

2 x large cup white wine
50ml vinegar (any)
15ml Ginger & Turmeric Honey  
5tsp fresh or ground turmeric
600g large juicy yellow mangos, peeled and sliced
½ cup chicken stock or cube
30g butter

To serve: Salt, Black pepper and Dijon mustard

Method:

Season the chicken with salt and put in fridge until ready to use. This can be done 24 hours before.

Preheat the oven 180C. Prep your onions, garlic, ginger, lemongrass, thyme, green chilli and mango.

Get half the coconut oil and add the curry leaves followed by the garlic, ginger and chilli with a tsp salt. Cut the mango and set aside.

Get another pan and with the rest of coconut oil brown the chicken legs until brown on each side then remove chicken and deglaze the pan with white wine. Reduce for 10 minutes and then add the butter and cook for 5 mins.

Add the vinegar, honey and stock to the onions. Cook for 15 minutes to reduce.

Put everything in a baking tray and cover with tin foil.
Cook for 1hr 40 minutes at 180C.

 Serve with cooked spinach, mustard and fresh bread to mop up the juices.