Thursday, July 1, 2010

Citrus Marinated Chicken with Mango Chutney, Black Beans and Rice

I've been sitting on the photos of this dish for over a month now, so they predate the arrival of the Fyrkat grill.  The most delicious way to cook the chicken would certainly be on the grill, although my broiler does a fine, fine job.  My version of the recipe originates back several years to a day when I had no idea what to cook for dinner (what else is new?).  I have a friend who, among other things, is genius at suggesting how to transform my random fridge and pantry ingredients into beautiful meal ideas.  On this day, I had a mango, some canned black beans and the ubiquitous boneless, skinless chicken breast.  Her suggestion of citrus marinated chicken with mango chutney, black beans and rice became one of mine and Kid Cayenne's favorite home cooked meals.

1 mango, diced
1 small red onion, diced
1-2 cloves garlic, minced
juice of 1 lemon
juice of 1 lime
red chili pepper flakes or crumbled dry red chili peppers (to taste)
kosher salt
freshly ground pepper
1 lb boneless skinless chicken breast (although certainly you could use different cuts)
about 1/2 cup dry white wine

Combine mango, onion, garlic, lemon and lime juice and chili flakes in a nonreactive bowl.  Add chicken breast, slightly burying under the marinade ingredients.  Cover with plastic wrap and refrigerate for 30 minutes to marinate.  Turn chicken breasts over once half way through.

Preheat oven to broil or prepare hot grill.

Remove chicken from bowl and lightly scrape away any remaining bits of marinade ingredients (to prevent burning while cooking).  Salt and pepper the chicken.  Broil or grill chicken until cooked through. The time depends on your heat and the thickness of your chicken. For chicken breasts, 6-7 minutes on each side is probably adequate but please check for doneness .

Chicken should be nicely browned on each side, firm to the touch, but not hard and juices should run clear.

Meanwhile, cook your remaining marinade in a non-stick skillet over medium high heat.  Once the mango begins to break down and the onions are transparent, add white wine.  Continue to reduce while the chicken cooks, stirring occasionally.  They should finish about the same time. Chutney will be thick, sticky and jam-like.

Serve chicken with chutney, rice and a side of black beans (sauté a little diced onion in oil until translucent, add a can of rinsed and drained whole black beans, a splash of water or chicken broth and salt and pepper to taste.  Heat until steaming).


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