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Wednesday, April 20, 2011

Mango Chicken

This recipe was courtesy of my mom, who emailed it the day after she made it for my sister and dad. With that kind of immediacy, I knew it had to be good and I couldn't wait to make it! This was a good dinner for a weeknight as it didn't take much time to come together.

We ate ours over couscous and I know my mom served hers over whole wheat soba noodles. I recommend something that will soak up the extra coconut sauce, as that was the best part! My mom's taste testers were glad she accidentally forgot to add the cilantro, so I didn't include it and Ryan wished I had. It's up to you if you want it or not. Don't omit the peanuts on top--that was my mom's addition and definitely a good suggestion!

In short, this recipe solidified what I already knew: obey your parents!

One Year Ago: Broccoli Mushroom Almond Chicken

Mango Chicken

-1 tsp vegetable oil
-1 lb. boneless chicken breasts, cubed
-8 scallions, chopped
-2 tomatoes, seeded and chopped
-2 ripe mangos, peeled and chopped
-3/4 tsp ground cumin
-3/4 tsp ground coriander
-1/2 tsp salt
-1/2 tsp black pepper
-1 cup fat free plain yogurt
-1 cup lite coconut milk
-1/4 cup dry roasted peanuts, coarsely chopped
-pasta, rice, couscous, or another grain, for serving
-cilantro, for serving

1. Heat oil in a skillet over medium-high heat. Add chicken and scallions, cooking for 5 minutes until chicken is browned. Add tomatoes, mangos, cumin, coriander, salt, and pepper and cook for 3 minutes. Add yogurt and coconut milk.
2. Reduce heat to low and cook for 10-15 minutes, until sauce thickens and chicken is fork tender.
3. Serve over pasta, rice, couscous or whatever you prefer. Top with chopped dry roasted peanuts.