Black Pepper Chicken Thighs With Mango, Rum and Cashews

Not flavorful enough. Add more of everything. Scallions, garlic, cilantro stems, scallions, salt, pepper, rum, mango. Added sriracha while eating to spice it up. Next time will try cashews with pepper, cayenne, and tamari sauce instead of brown sugar. Next time I will try sauteeing a chili pepper with the scallions and cilantro stems. Served over brown basmati rice.

I've made this twice to rave reviews, but I must admit that I double or triple the quantity of scallions and cilantro, even while cutting the chicken down to a single pound.

This is a tasty recipe. I doubled everything for a small dinner party. The only change I made was to swap out the juice of a lime for the vinegar. Rave reviews from my guests. Next time I may amp up the heat with a scotch bonnet pepper.

I followed Diane's excellent advice and added more of everything (except the chicken). I doubled everything except the chicken. I also added a habanero into the cashews whilst cooking them. Had great flavours, but still lacked heat.

If you want this spicy, I would say you need more chilli. Like two habaneros or something.

Frozen mango works fine if you warm them up in a separate pot/pan.

Served over brown rice was great.

I had all the ingredients on-hand when I saw this recipe. But after reading all the comments, I added a jalapeno, a green pepper and switched lime juice for the vinegar. Also, this seemed like an Asian dish, so I used peanut oil (not olive oil), and prepared it as I would a Chinese stir-fry: nuts first, then removed from pan. Chicken and garlic next, and removed from pan. Veggies + mango last, then everything added back together, drizzled with lime juice and garnished with fresh cilantro leaves.

Yum! Thanks all for the notes. I also doubled the scallions and cilantro. I also did something a bit different. Instead of stir frying, I marinated the chicken in the rum, cider vinegar, scallions, garlic, cilantro and salt for about an hour. Then I put all in a grill basket and grilled it together. I added the sauteed nuts and mango at the end. It turned out great!

Fantastic! Making this for two people, I used only 1 lb. of chicken but left the other amounts as is. Based on others' comments I added two diced jalapeños with the scallions and instead of the cilantro stems I just threw in more cilantro. Also, I added more pepper to the cashews.

Made some changes to this recipe because I used what I had in the house instead of going to the store to get more stuff. So substituted papaya for the mango and peanuts for the cashews. Added more pepper (both black and cayenne and way more scallions - the whole bunch sliced. Makes a great meal over rice and makes a great meal as a leftover the next day. Another great Melissa Clark recipe!

Lime and mint. Add these at the end. There's the kick.

Like this recipe a lot! Huge fan of boneless skinless chicken thighs. Used half ghee and half butter instead of olive oil. Did not use vinegar. The rum was a great addition; wouldn't have thought of it. Fresh mangoes (not canned). Turned up the cilantro and also added grated ginger and turmeric. Great on plain basmati rice. The cashews are essential!

Considering all the flavorful components in this dish , it turned out to be less than the sum of its parts. No kick, no punch, rather dull - a waste of time and effort.

Delicious! I followed suggestions to increase mango, rum, nuts, cilantro etc. and served it over brown rice.

However I am a beginning cook and had a kitchen fire when adding the rum as directed. 3 foot flames shot up from the pan! I got a lid on it and luckily everything was fine. I had doubled the rum so maybe that turned the pan into a flambé vs a deglaze. Just a heads up to any other beginners out there to be careful :)

Made this recipe twice. Both times tossed the nuts with enough oil to allow sugar & spices to stick, then roasted in the oven. The first time, followed the rest of the recipe as written. It was delicious, but major cleanup. Second time added a little oil to my braising pan & put it in the oven until it came up to heat. Put seasoned thighs whole into pan & roasted until almost done. Removed from pan, cut up & proceeded with step 2 (without wiping pan). Delicious & less mess!

I made a half, reducing chicken, nuts and mango, but using full amounts of other ingredients (oil excepted), and adding a sliced jalapeño. Still a bit sweet; will probably leave jalapeño ribs in next time. Love the texture contrast of nuts and mango.

As suggested, I doubled the everything, except the meat and it was fantastic! To amp the heat I added red pepper flakes. Served over Jasmine rice.