Chicken Cakes With Avocado Mango Sauce Food

CHICKEN CAKES WITH AVOCADO MANGO SAUCE

Steps:

• In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side., Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE

Steps:

• For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
• For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
• To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
• Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
• To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.

CHICKEN & MANGO STIR FRY

Steps:

• Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
• Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
• Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

CHICKEN, AVOCADO AND MANGO SALAD

Steps:

• In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
• In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

PINEAPPLE CHICKEN

Steps:

• Heat oven to 375°.
• In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
• Bring to a boil.
• Reduce heat: cover and simmer 15 minutes. stirring occasionally.
• In plastic bag or shallow bowl, toss chicken strips with flour to coat.
• In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
• Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
• Top with sauce; sprinkle with sesame seeds.
• Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
• Serve over hot cooked rice.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA

Steps:

• Mayonnaise:.
• Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
• Remove from the food processor, place in a bowl and cover the surface with cling wrap.
• Salsa:.
• Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
• Mix in a touch of olive oil and set aside.
• Chicken:.
• Preheat oven to 180 (350 fahrenheit).
• Cook the bacon in a large heavy based pan, until soft.
• Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
• If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
• Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
• If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
• Add a pinch of salt and pepper and process once again.
• The mixture should appear slightly oily and shiny when done.
• Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
• In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
• Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.

CHICKEN, MANGO, AND AVOCADO SALAD

Steps:

• To make dressing, combine brown sugar and water in a small saucepan. Bring to a boil, then remove from heat and transfer mixture to a heat-resistant, non-reactive bowl (such as stainless steel or pre-warmed Pyrex). Add lime juice and chili-garlic sauce and stir to combine. Set aside to cool to room temperature.
• Meanwhile, prepare salad ingredients. Gently toss chicken, mangoes, and avocados together in a bowl until well-mixed.
• Arrange salad mix on individual plates. Top with equal amounts of chicken mixture. Stir dressing to combine again, and drizzle dressing over salad.