Sunday, July 10, 2011

Mango Chicken

Oops, it looks like we have been lax in posting recipes lately! Our excuse is that since we last posted, it has been too hot to cook! I have some recipe posts started in our queue, but they require heating up the oven, which I don't even want to think about right now!

Last week, though, we had a yummy Mango Chicken dish that used up some of the mangoes, green onions, and limes we got in a Bountiful Basket recently. I found the recipe here and changed only a few things about it. It's not all that sweet, but makes for a nice, light-feeling summer dinner.

Although comments on the original recipe mentioned serving it with potatoes, I found that plain strange, so we ate ours with white rice. I won't judge you if you eat it with potatoes though. ;o)

**update 7/31/2011 : I noticed in some of the comments on the original recipe that people suggested adding more of the spices. It does improve it to double the spices listed below!!**

Mango Chicken
1/2 tsp cumin
1/2 tsp ginger
1/4 tsp thyme
1/4 tsp nutmeg
1/4 tsp cayenne (we did not have cayenne pepper, so I used chili pepper)
4 (boneless, skinless) chicken breasts, diced
2 tsp margarine, butter, or oil of your choice
2 ripe mangoes, diced**
2 green onions, chopped
juice of 1/2 lime
  1. Stir together spices and sprinkle over chicken pieces.
  2. Melt margarine/butter or heat oil in a large frying pan. Add chicken, stirring while cooking.
  3. Once chicken is close to "done" (=white all the way through), add mangoes and onions. Cook for a few minutes, until heated through. 
  4. Add lime juice and salt to taste.
  5. Serve hot! Again, I recommend this with rice.
**You can find great instructions for cutting up a mango here. I used the recipe there for a delicious peach-mango pie last week as well, which I will not be posting because that site was so detailed.

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