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Wash and pat dry the chicken.
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In a small bowl, add chicken, ginger, garlic, salt turmeric and 1 tbsp of canola oil. Mix to coat the chicken very well. Keep in the fridge for at least 30 minutes to marinate.
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While chicken is marinating, prepare the spicy mango sauce.
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In a blender, add cubed mango, Sriracha and lemon juice. Pulse until mixture is smooth. Keep in the fridge until ready to use.
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Preheat the oven to 350 F.
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In an ovenproof skillet over medium-high heat, add about 1 tbsp of oil. Cook the chicken on both sides until browned. Coat the chicken thighs with the spicy mango sauce (about a quarter), making sure the one with skin is facing up.
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Cover the ovenproof skillet with aluminum foil and bake for 25 minutes. After 25 minutes, remove the aluminum foil and bake for another 10-15 minutes or until chicken is cooked through. Top the chicken with more sauce and put back in the oven to further brown the skin (this will take another 5 minutes).
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Remove from the oven. Serve the chicken with more sauce and garnish with parsley. If you made the salsa, good choice – serve with the chicken, too.