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Wednesday, August 3, 2011

Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce

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We have a bit of a basmati rice surplus in our kitchen right now. I already had a nearly full bag on hand (leftover from the delightful black beans and mango coconut rice) and then my brother-in-law gifted us a gallon-sized Ziploc bag of the stuff. Needless to say, I’ve been on the hunt for basmati rice recipes. First up was this Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce. This bright and healthy meal is quick enough for a weeknight (easy for me to say, Ryan made it ;)). Serve with grilled vegetables, like we did, or a salad for a complete meal.

We were without anise seed and cumin, but I still found the chicken very flavorful. The rum in the sauce is noticeable, so if you aren’t a rum fan, you may want to omit. The basmati rice is necessary for soaking up all of that extra sauce. 1 cup of rice down, dozens to go. Help me out—share recipes for basmati rice in the comments. I liked this dish, but I don’t necessarily want to eat it every week til that rice is gone!

Pssst...First Cheesecake Extravaganza Recipe up tomorrow! Get excited! :)

One Year Ago: Grilled Pizza

Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce
from allrecipes.com

-1 tsp ground ginger
-1/2 tsp ground cinnamon
-1/4 tsp ground cumin
-1/4 tsp ground anise seed
-dash of cayenne pepper
-4 skinless, boneless chicken breast halves
-2 cups water
-1 cup basmati rice
-1 mang-peeled, seeded, and diced
-1/2 cup orange juice
-2 tbsp fresh lime juice
-2 tbsp honey
-2 tsp cornstarch
-1 1/2 tbsp water
-2 tbsp dark rum

1. In a medium bowl, mix ginger, cinnamon, cumin, anise, and cayenne. Rub the chicken with the spice mixture, place in a bowl, and refrigerate for 30 minutes.
2. Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until tender.
3. In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tbsp of water until cornstarch is dissolved. Stir into mango mixture and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.
4. Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil and grill chicken for 6-8 minutes a side, until no longer pink inside. Serve chicken over the cooked rice and top with mango sauce.

This post is linked to Eat at Home.