Black Pepper Chicken with Mangoes and Cashews

Adapted from NYT Cooking

Ingredients

• 1 teaspoon light brown sugar
• 2 teaspoons black pepper
• 1/2 teaspoon cayenne
• 2 tbsp extra virgin olive oil
• 3 tbsp garlic-infused olive oil 
• 1/2 cup salted cashews
• 1 3/4 pound boneless, skinless chicken breast tenderloins, cut into 1-inch chunks
• 1 teaspoon kosher salt
• 1/4 cup finely chopped scallions or leeks
• 2 tbsp chopped cilantro stems
• 2 tbsp dark rum
• 1 large (15-ounce) mango, cut into 1/4-inch cubes (or use 2 small mangoes)
• 1 1/2 teaspoons cider vinegar, to taste
• 1/3 cup chopped fresh cilantro leaves  

 Directions

1. In a small bowl, stir together the brown sugar, 1 teaspoon black pepper and 1/4 teaspoon cayenne. Heat 2 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring constantly, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl. (Note: be sure to stir, or nuts will burn.)
2. Wipe out skillet with a paper towel. Season chicken all over with salt, and remaining 1 teaspoon pepper and 1/4 teaspoon cayenne. Return skillet to medium-high heat and add the 3 tablespoons garlic-infused oil. Add scallions/leeks and cilantro stems; cook, stirring, for 1 minute. Add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes (do not overcook). Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
3. Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.
4. Optional: remove chicken mixture from pan using a slotted spoon and place in a covered bowl. (Leave remaining liquid in pan.) Fill pan with baby spinach leaves and cook on medium-high, stirring to coat leaves with liquid, about 5 minutes or until spinach wilts. Serve as a side vegetable. 

Serve chicken on basmati rice and/or with cooked spinach.