• 1/2 tsp light brown sugar
• 1 1/2 tsp black pepper (1/2tsp + 1 tsp)
• pinch of cayenne
• 1/4 cup olive oil (1Tsp+3Tbsp)
• 1/2 cup cashews
• 1 3/4 lb boneless skinless chicken thighs - cut into 2“ chunks
• 1 tsp kosher salt
• 1/4 cup scallions - finely cut
• 2 Tbsp cilantro stems - finely cut
• 3 garlic cloves - minced
• 2 Tbsp rum
• 1 large mango (15 oz.) cut into 1/4” cubes
• 1 - 1 1/2 tsp cider vinegar
• 1/3 cup chopped cilantro leaves

1. In a small bowl, stir together the brown sugar, 1/2 tsp black pepper and cayenne. Heat 1 Tbsp oil in a large skillet. Add the cashews and sugar spice mixture to the skillet: cook, stirring, until the nuts are golden,2-3 min. Scrape nuts into a bowl.
2. Wipe out skillet. Season chicken all over with salt and remaining 1 tsp pepper. Return skillet to heat and add the remaining 3 Tbsp oil. Add scallions and cilantro stems; cook, stirring for 1 min. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden ad cooked through, about 12 min.
3. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 min.
4. Remove pan from heat and add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasoning if necessary.

Serves: 6      Total cook time: 17 min.
Source: NYT cooking app - Melissa Clark Black Pepper Chicken Thighs with Mango, Rum and Cashews