Mango Chicken Recipe

This is a low-fat Mango chicken recipe that is sweet and sticky and delicious. Try it with steamed rice or couscous. You could add a good pinch of chilli powder or a chopped chilli if you want to spice things up a bit! Serve with a bit of grated lemon zest over the top and a good handful of chopped coriander. Squeeze some lemon juice into the rice, and if you want to make it even tastier finely chop a spring onion or two and stir that through the rice too.

Preparation time: 15 minutes
Cooking time: 1 hour (but worth it!)

Ingredients

  • 1tbsp. margarine or butter
  • 4 chicken breasts, but ask your butcher to keep them on the bone for now
  • 2 large leeks or 3 smaller ones
  • 420ml. chicken stock
  • Lemon zest
  • ¬Ĺ medium mango
  • 4 tsp. corn-flour
  • 4 tbsp. single cream
  • 1 bunch of chopped parsley

Method

Heat up half of the margarine with a splash of olive oil. Do it in an oven proof dish as this means less washing up!

Season the chicken with salt and pepper liberally on both sides, and then fry in the butter and oil for about 5 minutes for about two and a half minutes on both sides. Make sure they are not pink in the middle.

Put this chicken to one side.

Finely chop the leeks. Add the rest of the margarine in. Fry for around 2 or 3 minutes. This is nice if you sweat it out on a really low heat as the leeks get a lovely sweetness.

Sprinkle the corn-flour in and stir round until not lumpy. Gradually add the stock in, a little at a time, stirring constantly ensuring no lumps.

Bring this mixture to the boil.

Cube the mango into even-sized pieces. Cut a lemon in half and add the juice to the mixture. Add in the mango and a bit of lemon zest to the stock.

Put the chicken back into the mixture and heat together. Add in any chicken juices that may have run off of the chicken.

Cook this in an oven for one hour at 180C.

Remove the chicken and cover with foil. Mix another tsp. or so of corn-flour with a little stock, pour back into the sauce mixture and boil for 1-2 minutes.

Add the cream.

Stir the parsley into the sauce and pour over the chicken.

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