Slow braising the chicken creates such a buttery tender texture which marries beautifully with the sweet and tangy mangos. Reduced balsamic vinegar adds just the perfect touch of acidity to contrast the warmth of the dish, along with the bright accents of fresh mint. This dish will be a favorite with everybody when they realize that this explosion of flavors is also super nutritious.

6 chicken thighs, bone in and skin on
2 tablespoons canola oil
2 tablespoons butter
8 garlic cloves, thinly sliced
1/2 teaspoon whole black(or mixed) peppercorns
Juice of 1 large lime
1/2 cup water
4 teaspoons salt (2 tsp for chicken, 2 tsp for salad)
Freshly ground black pepper to taste
3/4 pound green beans, ends trimmed and chopped in half
2 medium ripe mangoes
1/2 cup loosely chopped mint leaves; leave a few whole leaves for garnish
2/3 cup balsamic vinegar
2 tablespoons olive oil


Rinse the chicken under cold water and pat dry with a paper towel. Set aside.

In a wok or large skillet, heat the oil and butter on medium high heat. Sauté the garlic and peppercorns for about 2 minutes until fragrant and lightly browned.

Place the chicken skin side down and cook uncovered for 5 to 7 minutes until skin is golden and crisp. Turn the heat to medium low and flip the chicken over. Add lime juice, water, 2 teaspoons salt and ground black pepper. Braise the chicken in the lime juice for 10 to 13 minutes depending on the thickness of the chicken.

In another medium sized pot bring water to a vigorous boil. Once the water has come to a boil, turn the heat off and immediately blanch the green beans in the water for 1 minute until just tender but still very crisp. Drain green beans and set aside in a large mixing bowl.

In a small pot on medium high heat, bring the balsamic vinegar to a rolling boil and reduce until thickened for about 7 to 10 minutes, depending on the strength of your stove. The balsamic vinegar will be done reducing when you notice a much thicker consistency and a smooth, glossy appearance. Set aside.

Peel the mangoes and slice into bite size pieces; place with the green beans. Toss together the green beans, mango, mint, reduced balsamic vinegar, olive oil and remaining 2 teaspoons salt and freshly ground black pepper until thoroughly mixed. Arrange the green bean mango salad on a serving plate.

Remove the chicken from the wok or skillet and place skin side up on top of the green bean mango salad. Drizzle the remaining juices from the wok or skillet on top of the chicken; garnish with resh mint leaves.