SERVES 4

½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper
4 boneless, skinless chicken breasts (about 1½ pounds)
2 mangos, peeled and cut into 1½-inch cubes
1½ cups white rice
2¼ cups water
¼ cup chopped fresh parsley

Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Toss 1/4 cup marinade mixture with chicken, and half of mango pieces (largest pieces). Place  marinated mango pieces onto four 1/4—inch skewers. Transfer chicken halves and skewered mango pieces to plate and season with salt and pepper.

Heat additional 3 tablespoons marinade mixture in large saucepan over medium—high heat. Add rice and cook, stirring, until rice is opaque. about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes.

Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes per side (for each). Transfer to platter and tent with foil.

Chop remaining mango into small pieces, and toss with rice and parsley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

30-minute Suppers Magazine, Summer 2011, Page 14

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