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Mango Chicken

By The Canadian Living Test Kitchen

Tested till perfect

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Mango Chicken

This recipe makes 4 servings

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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

More great recipes from this menu:

Combining fresh mango and mango chutney in the sauce boosts the fruity flavour. Serve with Thai or basmati rice.

Ingredients

  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp chili powder
  • 1/2 mango, peeled and chopped
  • 1/4 cup mango chutney
  • 1 tsp grated lime rind
  • 3 tbsp lime juice
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp 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, purée mango mixture until smooth. Place chicken in large glass bowl; pour mango purée 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 purée. 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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