According to the magazine, this recipe was prepared and served by Chef restaurateur Nicky Camcam.
1 cup orange juice
1/4 teaspoon of salt
1/4 cup pure olive oil
1/4 cup brown sugar
1/4 cup chopped spring onions
2 tablespoons light soy sauce
1 and a half kilos of chicken
1 bay leaf
2 tablespoons of olive oil
3 cloves of finely chopped garlic
1 teaspoon thyme
1 tablespoon of Dijon mustard
1/2 teaspoon salt
1/2 teaspoon of coarsely ground black pepper
1 large ripe mango, peeled and chopped
Juice of 1 lemon
1/2 cup mango juice
1 cup water
What you need to do
In a blender, pulse the orange juice, salt, olive oil, brown sugar, spring onions and soy sauce.
Clean the chicken and pat dry. In a baking dish, place the chicken and pour the blended marinade. Marinate the chicken overnight, turning it at least twice.
Preheat oven to 350 degrees Fahrenheit. (Although in my case, I used the oven toaster)
In a separate sauce pan, heat olive oil and saute chopped garlic over medium heat. Add thyme, mustard, salt, pepper, chopped mangoes, lemon juice and mango juice, simmer for 5 minutes and set aside to use for basting.
Put the chicken in a baking dish and pour water on the baking dish. Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the chicken is tender. Baste the chicken at least 3 times or every 10 minutes with the mango mixture. (Same procedure applies even if you opt to use your oven toaster like I did.)
Remove the chicken from the oven. Transfer the liquid from the baking dish into a saucepan, bring to rapid boil. Simmer and then add the remaining mango mixture, simmer for another five minutes.
Serve the chicken with steamed rice and enjoy.
I served it with herbed steamed rice. After the rice cooked, I added some lite butter, basil leaves and a little bit of spring onions.
Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.