The Twins have lost so many games that I've turned my attention back into the kitchen, and with the burn ban in effect here in Hades  I've had to search out some new recipes. Last week the Good Dr. and I made a rash purchase of mangoes which were on sale two for .88¢. I set out to find a savory use for these mangoes and happened upon this recipe for pan fried chicken thighs with mango, cashews, and rum. I was totally impressed with the complexity of flavor that this dish has with so few ingredients. You'll need to set aside about 40 minutes for prep work the first time out of the gate, but after the chopping is done the actual cooking only took about 20 minutes.

You'll need:

1/2 tsp light brown sugar
1 1/2 black pepper
Pinch Cayenne (I used more)
1/4 cup olive oil
1/2 cup salted cashews
1 3/4 pound boneless skinless chicken thighs cut into 2 inch chunks
1 tsp kosher salt
1/4 cup finely chopped scallions
2 tbs chopped cilantro stems
3 cloves garlic, finely chopped
2 tbs dark rum (I used amaretto)
1 large or 2 small mangoes cut into 1/4 inch cubes
1 to 1 1/2 tsp cider vinegar, to taste
1/3 cup fresh cilantro leaves

Method
In a small bowl stir together brown sugar, 1/2 tsp black pepper, and cayenne. Heat 1 tbsp oil in a large skillet over medium-high heat. Add cashews and sugar-spice mixture; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape into bowl.

Wipe skillet with paper towel. Season chicken with salt and remaining pepper. Return skillet to medium-high heat and add remaining oil (I used less than 3 tbsp here). Add scallions and cilantro stems cook, stirring, for about a minute. Add garlic and chicken. Cook stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in rum and cook, scraping up any browned bits from pan, until rum evaporates, about 1 minute.

Remove pan from heat and immediately add nut mixture, mango, vinegar, and cilantro leaves. Adjust seasoning to taste.

I served this over rice. Leftovers were excellent the next day.