Butter (for greasing)
1 large onion (150 g), cut into pieces
4 cloves of garlic
1/2 teaspoon ground cumin
1 pinch of black pepper
1 tablespoon salt
1/2 cup vinegar (120 ml)
2 cups water (480 ml)
1 1/2 cups ripe mango, cut into cubes (300 g)
2 tablespoons lime juice
1 medium chicken, clean (1.5 kg), and 1 cup ripe mango, cut into cubes (200 g) for garnish
Butter (for greasing)
1 large onion (150 g), cut into pieces
4 cloves of garlic
1/2 teaspoon ground cumin
1 pinch of black pepper
1 tablespoon salt
1/2 cup vinegar (120 ml)
2 cups water (480 ml)
1 1/2 cups ripe mango, cut into cubes (300 g)
2 tablespoons lime juice
1 medium chicken, clean (1.5 kg), and 1 cup ripe mango, cut into cubes (200 g) for garnish
Preheat the oven to 350°F (medium-high temperature)
Grease a baking dish with butter
In a blender, blend the onion, garlic, cumin, black pepper, salt, vinegar, and water until smooth
In a small bowl, season the mango with lime juice and fill the chicken with it
Tuck the wings of the chicken under and tie them with kitchen twine, leaving two long ends
Fold the sides of the opening where the filling was inserted over the filling, securing with toothpicks
Pass one end of the twine through three toothpicks, join the other end, and tie
Place the chicken in the prepared baking dish, brush with reserved seasoning, cover with aluminum foil, and bake at 350°F until tender (about 50 minutes)
Remove the foil and glaze the chicken, basting with pan juices every so often until golden brown (about 45 minutes)
Transfer the chicken to a platter, remove the twine and toothpicks, and garnish with mango cubes around it
Serve with pan juices on the side
346 calories per serving
