Chicken With Mango And Ginger Recipes

CHICKEN WITH MANGO AND GINGER

Steps:

• Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
• Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY

Steps:

• For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
• For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
• Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
• Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

CROCK POT MANGO CHICKEN WITH GINGER CURRY TOPPING

Steps:

• Peel mango and remove flesh from seed and mash.
• Stir in lemon juice, honey, garlic, paprika, salt and pepper.
• Rinse and dry the chicken.
• Place chicken in slow cooker.
• Spoon mango mix over chicken.
• Cover and cook low for about 4 hours or until chicken is tender.
• While chicken cooks, make topping: Combine topping ingredients together in a small bowl and refrigerate.
• To serve, arrange chicken on serving dish and spoon mango drippings over chicken.
• Top each serving with a spoon of ginger curry topping.

MANGO CHICKEN WITH GREENS

Steps:

• Place the cumin, curry powder, white and balsamic vinegar, olive oil, 1/4 cup brown sugar, salt, and black pepper into a resealable plastic bag, and smush the bag several times with your fingers to combine and mix all ingredients. Place the chicken drumsticks into the bag, and knead the bag again with your fingers to coat the chicken in seasonings.
• Heat butter in a large skillet over medium heat, and place the seasoned chicken pieces into the hot butter. Brown the chicken well on both sides, about 10 to 12 minutes.
• Place half the mango slices, Dijon mustard, garlic, red pepper flakes, and 1 sliced onion into a blender, and blend until smooth, about 1 minute. Pour the mango mixture into the skillet over the chicken. Stir in 2nd sliced onion, white sugar, 1/4 cup of brown sugar, mustard greens, and raisins; stir mixture to dissolve sugar. Bring the mixture to a boil, reduce heat to a simmer, and cook until the chicken is no longer pink at the bone and the juices run clear, 10 to 15 more minutes. Stir often while cooking.

BROILED CHICKEN WITH MANGO, GINGER AND CILANTRO

Steps:

• Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
• Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
• Place chicken on plates. Top with warm mango mixture and serve.

CHICKEN WITH MANGO AND GINGER MAYONNAISE

Steps:

• Place chicken, wine and water in a saucepan, adding more water to cover if needed.
• Add peppercorns and celery leaves.
• Bring to boil, reduce heat and poach gently until the chicken is cooked, about 15 minutes (but check after 10). Remove chicken and cut into bite sized pieces.
• Place in a bowl with the celery and Parsley.
• Add mango pieces to the chicken mixture.
• Ginger Mayonnaise: Blend together the mayonnaise, or cream, lemon rind, lemon juice and honey.
• Add ginger.
• Season with the salt and pepper.
• Dress the salad with the mayonnaise and serve at room temperature.
• Some other Additions: Add a handful of halved seedless grapes to the mixture.
• A few finely chopped dates make a nice addition too.