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This dish is layered with sweet and savory flavors, thanks to the tropical trio of pumpkin pie spice, coconut milk and mangoes.
1/4 cup flour
1 tablespoon McCormick Gourmet™ Paprika
1 tablespoon (plus 1 teaspoon) McCormick® Pumpkin Pie Spice
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Red Pepper, Crushed
8 bone-in chicken thighs, skin removed (about 3 pounds)
1 tablespoon vegetable oil
1 cup thinly sliced red onion
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 can (13 33/50 ounces) Thai Kitchen® Coconut Milk
2 cups frozen mango chunks, unthawed
Preheat oven to 350°F. Mix flour, paprika, 1 tablespoon of the pumpkin pie spice, sea salt and red pepper in shallow dish. Coat chicken evenly on both sides in flour mixture.
Heat oil in nonstick 5-quart saucepan or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until lightly browned. Stir in tomatoes, coconut milk, mango and remaining 1 teaspoon pumpkin spice. Bring to boil. Return chicken to pan. Cover.
Bake 20 to 25 minutes or until chicken is cooked through. Serve with cooked rice, if desired.
(Amount per serving)