Tuesday, August 7, 2012

Mango Chicken with Chimichurri

I had this chicken on my menu for weeks and kept putting it off. Then my mangoes went bad! I decided to be smart the second time around and I peeled and chopped my mangoes and froze them so I wouldn't waste them again. Of course every time I put off making a dish, it ends up being delicious!! I made this for my girlfriend Alex when she came over to help me unpack my CAbi clothes. We were both dying over it! Unfortunately we ate a little later so it was darker when I took the picture. The photo doesn't do it justice, it was really a pretty dish!
For the chicken:
2 mangoes, peeled and pitted (you can use frozen pieces)
1 cup cilantro, packed
2 chipotle peppers in adobo sauce
2 Tbsp rice vinegar
3 cloves garlic
2 Tbsp lemon juice
1 Tbsp canola oil
1/2 Tbsp salt 
1/2 tsp pepperpepper
1/2 chicken cut into pieces (the package I bought had 2 thighs, 2 wings and 2 drumsticks) 
For Chimichurri
3/4 cups cilantro leaves
1/4 cup parsley leaves
1 scallion, white parts only
2 cloves garlic
1/2 cup grapeseed oil
1/2 tsp honey
2 Tbsp lime juice
salt and pepper


Blend together the marinate ingredients (cilantro, chipotle peppers, rice vinegar, garlic, lemon juice, and oil).


Place chicken and half of the marinate in a bag. Massage to coat the chicken and refrigerate for at least 6 hours. Set aside the remaining marinate for later.

The original recipe says to grill the chicken but I don't have a grill so I slow roasted it. You can grill it if you like! To slow roast it, preheat the oven to 250. Remove chicken from marinate and place in a baking dish that is rubbed with a little oil. Bake for 1 hour then turn the chicken and bake another 45 minutes.
Meanwhile, make the chimichurri.
Place in the food processor,  the cilantro, parsley, scallion, garlic, oil, lime, salt and pepper. 

Pulse a few times until roughly chopped, it should not be a puree. Refrigerate until ready to use.
Place remaining mango marinate in a sauce pan and simmer on low heat while stirring until thick (about 15 minutes). Set aside. If you are grilling the chicken, use this to baste the chicken.
This pic doesn't look too appetizing, but trust me it is! Slow roasting makes the chicken fall off the bone so if you don't like bone-in chicken, it is easier for you to eat and enjoy.
I made jasmine rice as bed for the chicken. Set the chicken on the bed of rice then drizzle with mango sauce and chimichurri. Place extra mango sauce and chimichurri in bowls to serve on the side. 
I used the extra chimichurri in a salad as a salad dressing too! It is super delicious!


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