Who says that all the touchdowns have to happen on the screen this football season? Better brush on your victory dance for when you tantalize the taste buds of your neighbors and friends with this fresh and flavorful app that we guarantee won’t make it to halftime.
Ingredients
- 3 mangoes, peeled and seeded
- 2 fresh habanero peppers, stemmed, seeded and chopped
- ½ medium onion, chopped
- ¼ cup of low-cal BBQ sauce
- 2 tablespoons of honey
- 1 clove of garlic, minced
- ¼ teaspoon of ground black pepper
- 6 bone-in chicken thighs, skinned
- 1 large French baguette
- ¼ cup of thinly sliced green onions
Instructions
After prepping your ingredients as listed above, chop two of your three mangoes into medium sized pieces. Transfer chopped mango to a food processor or blender, add in the chopped habanero peppers, cover and blend/process until mixture is smooth.
In a 4-quart slow cooker, stir together the mango mixture, onion, BBQ sauce, honey, garlic and black pepper. Add in chicken thighs, stirring to coat, and cover. Cook on low-heat setting for 4 to 5 hours or high-heat for 2 to 2.5 hours.
Once cooked, remove chicken thighs and place on a cutting board, saving the sauce in the cooker. Once cooled, remove and discard the bones and use two forks to pull meat into shredded pieces. In a large bowl, combine the shredded chicken with 1 ½ cups of the sauce and stir to combine. Set aside.
Slice baguette diagonally into 32 pieces. Spread pieces out on a large baking sheet in a single layer and toast in an oven for 10 minutes at 350 degrees. While the baguette pieces are toasting, cut the remaining mango into 32 slices.
Once the baguette pieces have finished, top with the chicken mixture. To garnish, add a slice of mango and a sprinkle of the chopped green onions and serve.
Recipe courtesy of Better Homes and Garden
