CHICKEN, MANGO AND CHILLI SALAD
This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot puree (or that's how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2-3
Number Of Ingredients 9
Steps:
- Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped spring onion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another. I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the fresh coriander and, using your hands, toss to combine. Add the oils and toss again then decant on to a large serving plate and sprinkle over the remaining bit of fresh coriander.
CHILE MANGO LIME GRILLED CHICKEN THIGHS
These chili mango lime grilled chicken thighs are guaranteed to be your new summer grilling favorite! Delicious chicken thighs marinated in mangoes, lime juice, jalapeños peppers, cilantro and chili powder. This chicken packs a punch in the flavor department!
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender add mango, cilantro, ginger, chili garlic sauce, chili powder, kosher salt, galric, lime juice, lime zest and jalapeño. Blend until smooth. Pour the mango mixture into a large plastic zip-top bag and add the chicken. Close the top, smoosh around the chicken and let marinate for at least 4 hours and up to 24 hours. Heat your grill on medium-high heat and grill the chicken until fully cooked.
MANGO CHICKEN CURRY - AUTHENTIC INDIAN
This Authentic Indian Mango Curry recipe is delicious and easy to cook at home.
Provided by Gerri
Categories Chicken Curry Dinner Gluten Free Lunch Main Main Course Main Dish
Time 1h10m
Number Of Ingredients 18
Steps:
- In your blender or food processor, add the all the paste ingredients except the yogurt.
- Blend ingredients into a paste then add the yogurt and mix well.
- Marinate the chicken in half of the paste and refrigerate for 2 hours.
- Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant
- Add the remaining curry paste and cook out until fragrant, 5-10 minutes.
- Add the coriander, garam masala, onion and garlic and saute for 5 minutes.
- Gently pour in the tomato puree and coconut cream, stir well.
- Bring to the boil before adding the marinated chicken and the mango.
- Drop the heat to a simmer. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.
- Serve with a side of basmati rice.
MANGO SALAD WITH CHILI LIME CHICKEN
This Mango Salad will have you craving salad! This Mango Salad is a healthy, refreshing, delightful, tropical explosion in every forkful! It's bursting with juicy, chili lime chicken, sweet mangos, juicy oranges, creamy avocados, crunchy bell peppers, cherry tomatoes, and buttery cashews all doused in sweet and tangy Honey Lime Vinaigrette. It's a symphony of YUM you are going to want an encore of for lunch, dinner, entertaining and potlucks. This Mango Salad is easy to make and prep ahead friendly for a meal you can throw together in minutes when ready to serve. You can also customize the Mango Salad by using more or less of your favorite ingredients. Now prepare yourself for the Mango Salad of your dreams - your sweet, tangy, crunch, creamy, refreshing, paradisaical dreams.
Provided by Jen
Categories Salad
Time 52m
Number Of Ingredients 20
Steps:
- Prepare Chili Lime Chicken according to recipe directions (click "1 recipe chili lime chicken" in the ingredients to be taken to the recipe). While the chicken is resting, you can prep the vegetables and make the dressing.
- Add Salad Dressing ingredients to a medium bowl or jar. Whisk to combine and refrigerate until ready to use. You may need more or less honey depending on how sweet your fruit is and personal "tangy" preference.
- Add chopped romaine lettuce and baby spinach to a large salad bowl followed by all remaining salad ingredients. Top with sliced or chopped chicken.
- You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.
GRILLED SWEET CHILI CHICKEN AND MANGO SALAD
Provided by Get Inspired Everyday!
Time 45m
Number Of Ingredients 18
Steps:
- Add all the ingredients for the sweet chili dressing to a blender, and blend until smooth. Pour out 1/4 cup of the dressing to add to the chicken marinade. Then refrigerate the remaining dressing for up to 4 days, you should have about 1 cup remaining.
- Mix together the chicken with all the marinade ingredients, then refrigerate for at least 1 hour, but 8+ hours is better for flavor.
- When the chicken is done marinating, preheat the grill over medium high heat until it reaches a temperature between 350º-400ºF.
- While the grill heats, prepare all the salad ingredients and place them in a large serving bowl.
- When the grill is ready, cook the chicken for 6-8 minutes or until it loosens from the grill. Turn the chicken and cook for another 4-5 minutes, or until the chicken is done and no longer pink in the center. The cooking time will vary depending on the size of your chicken thighs.
- Let the chicken cool for a few minutes before slicing/cubing it up for the salad.
- Top the salad with the chicken, and serve it along with the dressing.
MANGO SWEET CHILI CHICKEN
Make and share this Mango Sweet Chili Chicken recipe from Food.com.
Provided by Neo_Soul_Cook1111
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry.
- Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper.
- Preheat the oven to 450°F.
- Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 1½ minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on ¾ of the sauce.
- Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes.
- Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish.
- Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes.
- Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.
Nutrition Facts : Calories 406.2, Fat 10.8, SaturatedFat 5.6, Cholesterol 217, Sodium 8009.7, Carbohydrate 27.5, Fiber 1.7, Sugar 24.5, Protein 49.3
MANGO CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
- Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
- Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)
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- Mix together ingredients for mango glaze in a blender or Magic bullet. Marinate chicken in glaze for 10 minutes, then saute in a large skillet over med-high heat for 4-5 minutes per side. Remove from heat.
- Meanwhile, add all ingredients for Mexican rice together in a rice cooker and cook. Add broccoli to a large bowl of water and microwave for 10 minutes, then drain.
- Serve chicken with Mexican rice and steamed broccoli, then top each chicken cutlet with 2 slices avocado, a bit of pico de gallo, some diced mango and a bit of chopped cilantro. Serve and enjoy!
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- Bake the rolls for 10 minutes at 190°C (375°F) and then transfer onto a rack to drain excess liquids. Serve hot or cold.
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- Grill chicken over medium-high heat about 4-5 minutes per side or until the internal temperature reaches 165°F. Serve over rice and baste with additional sauce.
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- Heat the peanut oil in a wok or heavy bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove from pan and set on paper towel.
- Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. Continue to stir-fry until vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.
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- Once the marinade is done blending up, place your chicken in a bag with the marinade. Marinate the chicken for at least 1 hour or overnight.
- When ready, heat your oven to 425F, cover a cooking tray with cooking spray or oil and bake the chicken for 25 minutes. Finish under the broiler for 3-5 minutes.
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- In a small bowl, combine broth, sriracha, remaining 1 Tbsp wine (or sherry) and 1/2 tsp cornstarch; set aside.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in oil. Add ginger and stir-fry 10 seconds or until just fragrant.
- Push ginger to sides of wok and add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through. Add bell peppers, and remaining 1/2 tsp salt.
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