Mango Chicken
Combining fresh mango and mango chutney in the sauce boosts the fruity flavour. Serve with Thai or basmati rice.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving without skin: about | - |
| cal | 281 |
| pro | 33 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 721 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 7% |
| vit A | 16% |
| vit C | 18% |
| folate | 4% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 tbsp (15 mL) chili powder
Half mango, peeled and chopped
1/4 cup (50 mL) mango chutney
1 tsp (5 mL) grated lime rind
3 tbsp (50 mL) lime juice
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 chicken breasts (about 2 lb/1 kg), skinned
lime wedges
Preparation:
In saucepan, heat oil over medium heat; cook onion, garlic and chili powder, stirring occasionally, for about 5 minutes or until softened.
Stir in mango, chutney, lime rind and juice, sugar, salt and pepper; bring to boil. Reduce heat; simmer, stirring occasionally, for about 8 minutes or until mango is very tender. Let cool.
In blender or food processor, pur?mango mixture until smooth. Place chicken in large glass bowl; pour mango pur?over top, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place chicken on greased grill over medium heat; brush with any remaining mango pur? Close lid and cook, turning once, for about 45 minutes or until no longer pink inside. Serve with lime wedges to squeeze over top.
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