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% |
-
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, 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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »