This is a deadly morish combination of mango, alcohol and chicken. The first time I cooked this for my family, I had to cook it twice as I ate the entire first batch by myself. Definitely NOT low sugar but oh so tasty!!

Ingredients (serves 4)

• 4 chicken thighs, skinless and boneless*
• 1 brown onion, sliced finely
• 1/2 cup flour
• 30ml Malibu (coconut flavoured rum)
• 250ml mango nectar or 1 large mango, pureed in blender**
• Oil for cooking
• 2 cups white rice
• Small handfull macadamia nuts
• Small handful baby spinach leaves

* Thigh cuts are generally cheaper than buying chicken breasts!

**If you are not a fan of mango, apricot or pineapple nectar works just as well

Method (estimated cooking time of 30 minutes)

1. In a large deep based saucepan, satuee the onions in a splash of oil until colourless.
2. Chop the chicken thighs into large chunks and lightly dust them with flour. Add to the onions and cook until brown.
3. Add the mango (nectar or puree) and bring to the boil. Add the shot of Malibu and stir until the liquid reduces to coat the chicken in a sticky thick mixture.
4. Steam the rice (I use a microwave rice cooker for 15 minutes, otherwise you can use the stove top) and add finely chopped baby spinach leaves and macadamia nuts.
5. Serve the chicken with the rice.