A recipe that pairs chicken and mango.
Makes 4 servings
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
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1 tablespoon lemon juice
1 tablespoon lime juice
1 1/2 tablespoons finely chopped fresh gingerroot
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground red chilies (sambel oeleck), or 3/4 teaspoon hot chili oil, or 1/4 teaspoon cayenne pepper
1 teaspoon soy sauce
1 tablespoon canola oil
1 pound skinless and boneless chicken breasts
1/8 teaspoon salt and freshly ground black pepper to taste
1/4 cup minced sweet onion
1 ripe mango
3/4 cup peeled, seeded and finely diced cucumber
1/2 cup finely chopped red bell pepper
1 small red jalapeño pepper, stemmed, seeded and minced
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1. To prepare the chicken: Combine the lemon and lime zests and juice with the ginger, curry powder, cumin, ground chilies, soy sauce and oil. Place the chicken in a glass pan and pour the marinade over it. Cover and refrigerate at least 1 hour, or up to 8 hours.
2. To prepare the salsa: To reduce the acidity of the onion, put it into a bowl, cover with cold water and set aside 15 minutes. Drain and press with a paper towel to remove excess moisture.
3. Cut a thin slice from the ends of the mango. Set on one end and slice away the peel. Then slice large pieces of the fruit off the center pit. Dice the fruit and combine with the onion, cucumber, bell pepper, jalapeño, mint and lime juice. Refrigerate for 1 hour.
4. To cook the chicken. Remove from the marinade; discard marinade. Grill the chicken on an oiled grill over indirect medium heat, turning once, until the chicken is cooked and an instant-read thermometer reads 165 degrees in the thickest part of the breast. Let cool about 5 minutes. (The chicken also can be baked in a preheated 350-degree oven until an instant-read thermometer reads 165 degrees in the thickest part of the meat.)
5. Serve the chicken with the salsa spooned over it.
From The Seattle Times file