Worth a trip

Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice

Name: Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice
Cuisine: indian
Ingredients: 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh parsley; 4 garlic cloves; 1 tablespoon ground cumin; 1 tablespoon sweet paprika; 1 tablespoon coarse kosher salt; 1/2 teaspoon cayenne pepper; 1/2 cup olive oil; 1 cup plain whole-milk yogurt; 1/4 cup fresh lemon juice; 2 (2 1/2-pound) chickens, quartered; 2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes; 2 cups jasmine rice; 3 cups water; 1/2 cup pine nuts, toasted; 6 fresh cilantro sprigs

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
2.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
3.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
4.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions