Mango Colada Chicken with Ginger Fruit

12 medium chicken thighs, skinned
1 1/2 cups cubed half ripe mango
1/4 cup rum
2 tablespoons sweetened coconut cream
1/4 cup soy sauce
1 teaspoon grated gingerroot
1 teaspoon allspice
Curly lettuce leaves
1 tablespoon toasted sesame seed
Ginger Fruit (recipe follows)

In food processor, place mango and purée. Add rum, coconut cream, soy sauce,

gingerroot and allspice. Coat chicken with mango mixture and place in baking pan. Bake at 400°F., uncovered, about 50 minutes, turning frequently, until fork can be inserted in chicken with ease.

(Increase heat to reduce liquid if necessary toward end of cooking.) Line round serving platter with lettuce. Place chicken in center, sprinkle with sesame seed and arrange Ginger Fruit around chicken.

Makes 6 servings.

Ginger Fruit
In large bowl, mix together 4 tablespoons sweetened coconut cream and 1/2 teaspoon

grated gingerroot. Add 2 cups cubed and peeled ripe mango, 1 pint strawberries (hulled)

and 2 cups seedless purple grapes. Toss to mix well.

Recipe courtesy of the National Chicken Council.