MANGO CHICKEN
This Mango Chicken recipe is a delicious baked chicken made with sweet and spicy chunky mango sauce.
Provided by lyuba
Categories dinner Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Dice one of the mangoes and onion. Peel the other mango and grate the meat on a fine grater.
- Preheat a medium sauce pot over medium heat and add some oil. Saute onion until softened and add garlic and diced mango.
- Cook for about a minute and add grated mango puree, chicken broth, lime juice, lime zest, ginger, salt, and red pepper flakes.
- Cook over for 5-7 minutes over medium heat. Stir in cilantro and take it off the heat.
- Break down the whole chicken into 10 pieces - 4 quarters of breasts, 2 drums, 2 thighs, and 2 wings. Season each piece with salt and pepper.
- Preheat the oven to 375°.
- Preheat a large skillet or an oven-safe cooking pan over medium-high heat and add some oil.
- Sear chicken for a couple of minutes on both sides, until browned.
- Spread mango sauce all over the chicken, gently shake the pan to help spread it around, and transfer the pan into the oven.
- Bake for 40-45 minutes.
Nutrition Facts : Calories 599 kcal, Carbohydrate 18 g, Protein 47 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 184 mg, Sodium 290 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS
Steps:
- In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
- Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
- When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
- Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
- Yield: 4 servings
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Ease of preparation: easy
GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE
Steps:
- For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
- Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
- For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
- Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
- Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.
CARIBBEAN HONEY-SPICED CHICKEN WITH MANGO
wonderful chicken dish using fresh mango and spices. Update 22/02/12 Scored the chicken so the meat could penetrate throughout and it made a fabulous easy meal. Used real garlic instead of garlic salt.
Provided by MarraMamba
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
- Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts.
- .
- Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
MANGO SPICED CHICKEN
A blend of Caribbean flavors infuses this chicken dish from with a tropical tang, and the mango sauce is a cool complement to the paprika-laced coating.-Milafaye Bryning, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the honey, lemon juice and zest until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped., Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture.
Nutrition Facts : Calories 485 calories, Fat 12g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 541mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein.
MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE
This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.
Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.
STIR-FRIED CHICKEN WITH MANGO AND PEPPERS
This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself.
Provided by horseplay
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Mix the marinade ingredients in a bowl.
- Put the raw chicken in and let it sit for half an hour.
- Mix the sauce ingredients in another bowl and put aside.
- Break off the star arms of the anise and throw away the middle.
- Carefully press between your fingers until you hear a crack.
- In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.
- Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.
- Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.
- Put in the sauce ingredients and stir to mix until it thickens a bit.
- It should take about another minute.
- Add the mango slices and mix gently until they're warmed through.
- Garnish with the pecans and cilantro and serve immediately.
Nutrition Facts : Calories 528.1, Fat 26.7, SaturatedFat 2.5, Cholesterol 32.9, Sodium 632, Carbohydrate 61.8, Fiber 9.5, Sugar 45.9, Protein 18.9
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