Chicken thighs in spicy mango sauce

Ingredients for 2 servings:

• 4 chicken thighs, fresh or frozen
• 2 mangoes, ripe
• 20 green runner beans
• 10 g butter, salted
• 1 tbsp savory, dried
• 2 tbsp dry sherry
• 200 g linguine, fresh, from the refrigerated section
• 2 tbsp oyster sauce
• 2 tbsp soy sauce, light
• 2 medium-sized garlic cloves
• 2 small red chili peppers
• e.g. coconut water
• 200 g mango pulp
• 100 g coconut water
• 1 tbsp coconut milk, creamy
• 1 tsp chicken broth, granulated
• 1 tsp turmeric
• 1 pinch(s) cardamom powder
• 2 small chili peppers, green
• 1 tbsp marinade, after cooking
• 1 ½ liters peanut oil for frying
• n. B. Coriander leaves
• e.g. Thai basil, in small branches

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

A festive dish from Denpasar, Bali, Indonesia.

Thaw frozen chicken thighs and rinse fresh ones. Remove all skin and fat. For the marinade, wash all small chilies, slice them crosswise into thin rings, retaining the seeds and discarding the stem. Place the chicken thighs and all marinade ingredients in a lidded casserole dish. Fill with coconut water so that all the meat is covered. Simmer with the lid on for one hour. Meanwhile, wash, peel, and fillet the mango. Use the middle parts of the large fillets for garnishing. Reserve 200g for the sauce. Place the sauce ingredients in a blender and blend on high for 30 seconds until smooth. Wash the beans, trim both ends, and remove any strings. Place them in a pot with everything from butter to sherry and keep ready. Heat the frying oil in a wok or deep fryer to 210°C. Drain the chicken thighs, dry them with kitchen paper, and add 1 tablespoon of the marinade to the sauce. Fry the chicken thighs in batches in hot oil until light brown. This takes about 10 seconds per batch. Caution: Danger of splashing. Pour the sauce from the blender into the rinsed casserole dish and bring to a simmer. Add the chicken thighs and simmer for 10 minutes. Add the linguine to plenty of boiling salted water and cook for eight minutes until al dente, drain well, and divide between serving plates. Bring the beans to a simmer in their pot, remove after four minutes, and divide between serving plates. Drizzle some of the butter sauce over the beans. Add the chicken thighs and drizzle with some of the sauce. Garnish with the mango pieces and any other ingredients you like, and serve warm. Serve the remaining mango sauce in a jug on its own. Note: Rice or potatoes can be served instead of linguine. Green asparagus is a good option instead of the green beans.