Black Pepper Chicken Thighs With Mango, Rum and Cashews By Melissa Clark, NYT Cooking


½ teaspoon light brown sugar

1 ½ teaspoon black pepper

 Pinch cayenne

¼ cup olive oil

½ cup salted cashews

1 ¾ pound boneless, skinless chicken thighs, cut into 2-inch chunks

1 teaspoon kosher salt

¼ cup finely chopped scallions

2 tablespoons chopped cilantro stems

3 garlic cloves, finely chopped

2 tablespoons dark rum

1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)

1 to 1 ½ teaspoons cider vinegar, to taste

⅓ cup chopped fresh cilantro leaves

Get full recipe👇🏻


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