POLLO AL MANGO – MANGO CHICKEN

Strange meetings happened over the weekend: mango was sitting bored in the fridge mumbling disgruntled about her long stay in the cold drawer. Chicken up there just wanted to have some fun and was happy to go out with anyone, even with that green reddish grumpy folk down there.

In search of a meaningful date, they were considering this recipe here, but alas chicken was still kind of raw, and this other recipe hereSo they finally set their mind to get acquainted some place in between.

Chicken decided to take a marinade before entering into the pan: he so wanted to make the best impression. Mango was kind of squirmy about plain company especially after such a long wait. The story had a nice happy ending, with both sizzling happy in the pan and landing peacefully in our tummies.

What you need for two people:
3 slices of chicken breast (that what was left in my box) cut into cubes
Juice of one lemon and one Clementine
1 shallot, finely sliced
1 fresh chili pepper, minced
1 tsp fennel and cayenne each
A pinch of cardamom
1 tsp salt or to taste
1 tbsp oil and some more to cook
1 mango (a bit too much for the chicken above, but there was no way mango would go back in the fridge)
1 tbsp barbecue sauce
Two flat breads (I used our Italian piadina, which is larger than tortilla. So I would probably use 4 tortillas and arrange individual servings instead)
1/3 cup grated cheese

How to do it:

First put together chicken, spices, oil, salt and let them marinade for at least half hour.

Drizzle some oil in the pan, stir in the chicken marinade and cook, stirring every now and then, until the chicken is almost done (5-10 minutes). 

Add the barbecue sauce, stir and let it warm up. 

Add the mango cubes and stirfry for a couple of minutes until mango releases its juices.


Take another pan, warm up a flat bread on one side for a couple of minutes, flip it and pour over the chicken. Cover with cheese and the other flat bread. Let it cook for 3 to 5  minutes until the flat bread is a bit browned. 

Cover the pan with a dish, carefully flip the ensemble over it and let it slip again in the pan. Let the other side brown. 

Serve on a plate, divide in half and devour it. 

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