Chicken and Mango in a Warm Coconut Sauce

- 2 Tbsp all-purpose flour (30 mL)
- 1 Tbsp Spanish paprika (15 mL)
- 1 Tbsp pumpkin pie spice (15 mL)
- 1/8 tsp cayenne pepper or crushed red chili flakes (0.5 mL)
- 4 chicken breasts, boneless, skinless, cubed (4)
- 2 Tbsp canola oil (30 mL)
- ½ cup diced red onion (125 mL)
- 1 (14 oz /398 mL) can light coconut milk
- 1 (14 oz /398 mL) can diced, unsalted tomatoes
- 1 cup mango chunks, fresh or frozen, thawed (250 mL)
1. Preheat oven to 350 °F (180 °C).
2. In a large zip seal bag, combine flour, paprika, pumpkin pie spice and cayenne pepper or red chili flakes. Shake to mix well. Add chicken, about ¼ at a time and shake to coat.
3. In a large oven-safe saucepan, heat canola oil over medium-high heat. Add chicken and brown for approximately 5 minutes per side. Remove chicken from pan.
4. Add onions and cook for about 3 minutes or until just softened. Add coconut milk, tomatoes, mango and return chicken to oven safe saucepan.
5. Bake for 25 minutes. Serve on its own or with steamed rice.