Mango Chicken With Spiced Pilau Recipes

MANGO CHICKEN WITH SPICED PILAU

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.
• Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
• Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.
• Remove bay and cinnamon, stir in coriander and serve with the chicken.

MANGO SEASONED CHICKEN

Steps:

• In a small dish stir together spices.
• Sprinkle both sides of chicken breasts with spice mixture.
• Heat margarine in a large nonstick frypan over medium high heat.
• Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
• Add mango and green onions.
• Cook, stirring, just until heated through, about 1 minute.
• Remove from heat.
• Sprinkle with salt, coriander and squeeze lime over.
• Serve immediately.

MANGO CHICKEN - RESTAURANT STYLE

Steps:

• Wash the rice and cook with a couple pinches of salt.
• Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas.
• Cut the broccoli into bite-size pieces and set aside on it's own.
• Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small.
• Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil.
• In another small bowl, mix the Tabasco, sugar, and ketchup.
• 3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season.
• Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
• Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring.
• Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.