|Chicken||4 Pound, cut into serving pieces (1 Piece, 2 Kilogram)|
|Black pepper||To Taste|
|Butter||1 Ounce (25 Gram)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, thinly sliced|
|Mango||1 , peeled, stoned and sliced|
|Grated lemon rind||1 Teaspoon, grated|
|Ground coriander||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Single cream||250 Milliliter (250 Milliliter)|
|Lemon juice||1 Tablespoon|
|Lemons||2 , thinly sliced|
Rub the chicken pieces with salt and pepper.
Melt the butter with the oil in a frying pan.
Add the chicken pieces and brown on all sides.
Transfer to a flameproof casserole.
Add the onion to the pan and fry until it is soft but not brown.
Transfer the onion to the casserole, using a slotted spoon.
Add the mango slices to the pan and fry, turning once, for 4 minutes.
Stir in the lemon rind, coriander, cinnamon and chicken stock and bring to the boil.
Pour into the casserole.
Cover the casserole and bake in a fairly hot oven (190 °C/375 °F or Gas Mark 5) for 1 1/4 hours or until the chicken is tender.
Transfer the chicken pieces to a warmed serving dish.
Bring the liquid in the casserole to the boil on top of the stove.
Reduce the heat to low and stir in the cream.
Mix together the flour, lemon juice and water.
Add a little of the hot liquid then stir into the casserole.
Heat, stirring, until well mixed and thickened.
Pour the sauce over the chicken and garnish with the lemon slices.