Five-spice mango chicken

I love mangoes, the fragrant smell, the juiciness and that vibrant yellow colour. It is great in sweet or savoury dishes. Here is a recipe for the summer, using mangoes to add great flavour and colour to a simple chicken dish.

Ingredients

1 large mango
6 mild Peppadew peppers
3 tbsp mango chutney
100g/4oz Greek yoghurt
2 tsp Chinese five-spice powder
2 tsp flour
½ lemon, juice only
salt and freshly ground black pepper
4 chicken breasts, skinless and boneless
1 tbsp sunflower oil
1 tbsp honey
To garnish
2 Peppadew peppers, thinly sliced
fresh parsley, chopped

Method

. Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.
2. Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.
3. Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper.
4. Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
5. Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).
6. Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.
7. Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced Peppadew peppers and sprinkle with parsley.
8. Serve with boiled rice.

Recipe from Mary Berry, Saturday Kitchen

Sticky Mango Chicken

Image Source: Delicious

This recipe uses the mango and apple chutney recipe I gave in the last post. It serves four people but can easily be sized up or down to suit.

Ingredients

8 chicken thighs

mango and apple chutney

1 garlic clove, crushed

3 tbsp soy sauce

225g long-grain rice

150g frozen soya beans

Method

Preheat the oven to 200°C/fan180°C/gas 6. Make slashes in the chicken, put into a large roasting tin and season to taste.

Mix half the chutney with the garlic, soy sauce and a splash of water, pour over the chicken and toss. Bake for 30 minutes, turning halfway, until cooked and golden.

Meanwhile, cook the rice in boiling water for 8 minutes. Add the soya beans and cook for a further 5 minutes, until tender. Drain. Serve with the chicken and extra chutney.

Recipe from Delicious

Baked Mediterranean Chicken

 

 

I caught this recipe from chef Kevin Dundon on RTE’s Afternoon Show. You can also watch a video of how to make the recipe – click here.

Ingredients

4 portions of chicken legs/thighs
1 tin chopped plum tomatoes
4 cloves garlic
1 red pepper
6-8 mushrooms
½ large onion
1 parsnip-chopped
350ml chicken stock
Pinch cayenne pepper

Method

Season the chicken with salt and cayenne pepper.

Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.

Dice all the vegetables in uniform patterns and add these to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.

Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.

Correct the seasoning.

Pour the sauce over the chicken in the casserole dish and transfer to the oven (180C/350F/Gas Mark 4) for 1 hour 15 minutes or until the chicken is coming away easily from the bone or when the juices run clear when a skewer is inserted into the chicken.

Serving suggestion: Serve with fluffy long grain rice.

Perfect Roast Chicken

Much debate always on the perfect roast chicken, but here is my recipe to add to the mix.

1 chicken

1 lemon

Olive oil

2 carrots

1 stick of celery

1 onion

A few cloves of garlic

1 glass white wine

A few sprigs of rosemary

Preheat the oven to 200C/Gas 6. Pierce the lemon a few times and stuff into the chicken cavity. Rub a little oil over the bird and sprinkle with lots of salt and pepper.

Make a trivet of the vegetables to rest the bird on while cooking. Roughly chop the vegetables, place in a roasting tin and drizzle with oil. Sit the chicken on top of them and cook for about an hour, or until the juices run clear.

Leave the chicken to rest for ten minutes in a warm place. Meanwhile, make the gravy. Spoon off excess fat from the vegetables and add a good glass of white wine. Place the tin on the hob and bring to the boil, scraping off the caramelised bits with a spoon and squishing the vegetables to release all their flavour. Add water from any other veg you might be cooking and leave to bubble away until you get a rich gravy.

Mozzarella Chicken Wrap

Ingredients

cooked chicken breast, cubed or some leftover chicken
1 tsp  dijon mustard
1tsp mayonnaise
1 small bag of mozzarella balls
fresh basil leaves
any type or combination of lettuce leaves 
flour tortillas

In medium bowl combine chicken,  mustard and mayonnaise.

Place tortillas on work surface and line with lettuce leaves and mozzarella cheese. Divide chicken mixture among tortillas.

Add the fresh Basil and roll up tightly, enclosing filling. Wrap in waxed paper and place in lunch box.

Variations: You can try adding some diced red onion, avocado, some finely shredded carrots,  tomatoes, peppers, mango….the list goes on, just use your imagination.

Chicken stir-fry with pineapple

This dish is one that can be made in minutes.

Serves 2

Ingredients

1 small onion, thinly sliced

1-2 cloves of garlic, crushed

2-3 oz sweetcorn

1 yellow pepper, cut in strips

4 oz mushrooms, sliced

2-4 oz mangetout

3 tablespoons tinned pineapple chunks

1 teaspoon finely grated fresh root giner

2 skinless chicken breast fillets, cut into strips

To make the sauce:

Pineapple juice from the tin of pineapple chunks

2 tablespoons soy sauce

1 heaped teaspoon cornflour

Salt pepper

Chop and prepare all the veg and make up the sauce.

Heat some oil in a wok or large pan and fry the chicken pieces until they are golden brown all over, then lift them out and keep warm

Put the onion and garlic into the wok along with the other veg and fry them, tossing constantly until half tender.

Then add the pineapple and the ginger. Return the chicken pieces to the wok and pour in the sauce.

Bring to the boil, stirring until the sauce thickens and the chicken is cooked through.

Serve with rice or noodles