Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice
maxine July 10th, 2008
This is a really nice summer meal that is a lot simpler than it sounds. Great for entertaining guests, it also works just fine as a weeknight meal. The yogurt makes the chicken incredibly moist, and the flavors are perfect - complex, but not too spicy. I tend to just use chicken breasts
Makes 4 servings.
Ingredients
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 garlic cloves
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons coarse kosher salt
1/4 teaspoon cayenne pepper
1/4 cup olive oil
1/2 cup plain whole-milk yogurt
2 tablespoons fresh lemon juice
1 (2 1/2-pound) chicken, quartered, or
4 chicken breasts
1 large ripe mango, peeled;
1 side cut into 1/2-inch-thick slices, the other side cut into 1/2-inch cubes
1 cup jasmine rice
1 1/2 cups water
1/4 cup pine nuts, toasted (optional)
fresh cilantro sprigs
Preparation
Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 2 tablespoons of herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13×9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate at least 1 hour and up to one day.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside.
Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
Arrange chicken on platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.
recipe adapted from epicurious.com