Friday, January 14, 2011

Chicken with mango and ginger

Two things before I dive into this recipe.

1) One of my New Year's resolutions is to learn how to use my fancy-ass new camera. As such, my photos should improve throughout the year. Today, however, is not one of those days. A donkey could probably have taken better pictures. The end.

2) I first tasted this dish at a friend's house about a year ago. She forgot to put the mango in and I asked innocently, Why do they call it Mango Chicken? To which she responded something like, Son of a bitch. But it still tasted good! So I've made it a couple more times and am sharing the recipe with you today.

I realized recently I should probably post the photo of the final product before I get into the "instructional" portion of the post. Slowly, but surely, I am learning how to be a better blogger. It only took five years. I done learned lots in public school.

Thusly, I present you with chicken breast, jalapeno, mango, cilantro and ginger. The picture (I warned you) doesn't do it justice. Also, I forgot to garnish with lime. Don't you go forgettin' like your ol' granny!






That, dear reader, is a mango. A slightly under-ripe mango. Do not ask me what the proper method of slicing up mango is, all I know is I managed to cut this one in half and there was a giant bean inside. Don't be like me -- buy a ripe mango. You'll be happier.



That up there is some sliced mango, ginger, and cilantro in the background, with jalapeno in the foreground. Don't seed it! You'll be sad if you do.



Now ya take a chicken breast. You cut in half, and you pile all of the stuff from the picture above on top/underneath it on a big piece of parchment paper. Do not fear parchment paper. It is your friend. It can be found near the foil in the grocery store. In fact, you can use foil if you want.


Here are all of my neatly wrapped chickens n' stuff. You can wrap them up any old way, as long as they're not leaky. Then ya bake em for about 20 minutes. 





And out comes your meal. It's moist and tender. The ginger gives it a kick. The jalapenos are spicy, but not too spicy, I promise. Unless you're a wuss. And the mango works. I'm not sure how or why, it just does.

It's a really good, fast, easy meal, with easy cleanup, which is a relief. So many nights I find I've dirtied three pots and two cutting boards cooking dinner for two people. What in the hell is going on over here?

Anyway, for the recipe, CLICK HERE. It is, of course, a Martha meal.


That is all, dears. Have a lovely weekend and see you Monday!



5 comments:

  1. Looks tasty. I've never personally cut a mango open, but that giant bean looks unnerving. You should go plant it.

    Yeah, my lady likes to use about half of all the dishes in the house when cooking anything. I roll with it and more often than not take on the task of doing all the dishes for her afterward, but I do take pride in that I can cook and eat an entire meal using a medium sized pot and a spoon.

    ReplyDelete
  2. What the mangobean?! I've never seen that before.

    Also: Brown rice and broccs? Good on ya!

    This concludes my encouragement of your healthy habits for the day. Thank you.

    ReplyDelete
  3. How the heck did you cut all the way through that thing? You must a very, very large, sharp knife.

    I too love this dish! Almost made it this week too!

    ReplyDelete
  4. Mmmm... looks yummy! Love the idea of mango and ginger, but since I'm a wuss in a major way (my body rejects all forms of spicy food), I will have to omit the jalapenos on mine, but the hubby will love them. Thanks for sharing! : )

    ReplyDelete
  5. baking in parchment!!! why havent i thought of that?

    ReplyDelete