GRILLED ASIAN-SPICED MANGO & CHICKEN

      Title: GRILLED ASIAN-SPICED MANGO & CHICKEN
  Categories: Chicken, Fruits
       Yield: 4 Servings
  
            -JUDI M. PHELPS
     1/2 c  Reduced-sodium soy sauce
     1/4 c  Olive oil
       1 tb Garlic; minced
       1 tb Fresh ginger; minced
       1 tb Juniper berries; crushed
       1 tb Grated orange peel
       4    Boneless chicken breasts;
            -skinless (about 1-1/2 lb
            -total)
       2    Firm, ripe mangoes; (about
            -2 lb total)
       2    Oranges
       1 tb Ground coriander
       1 tb Chinese five spice powder
     1/4 ts Salt
     1/4 ts Pepper
     1/4 c  Balsamic vinegar
       1 tb Dijon mustard
       6 c  Frisee salad greens; (about
            -1/2 lb), root ends trimmed,
            -rinsed, and crisped (other
            -salad greens may be used)
       8 c  Butter leaves; (about 1 lb)
            -rinsed and crisped
     1/2 c  Raspberries (optional)
  
   In a large bowl, combine soy, oil, garlic, ginger, juniper berries,
   and orange peel.  Add chicken; marinate 15 minute, turning often.
   
   Meanwhile, with a sharp knife, cut skin from mangoes. Cut 2 rounded
   cheeks from each pit.  Trim remaining 1/2-inch of flesh from edge of
   each mango; mince these trimmings and reserve for mango vinaigrette.
   Cut and discard peel and white membrane from oranges.  Slice each
   orange crosswise into 6 rounds; set aside.
   
   Combine coriander, five spice, salt, pepper.  Lift chicken from
   marinade; place on a baking sheet (reserve marinade for basting). Set
   mango cheeks on a lightly oiled grill above a solid bed of hot coals
   in a barbecue with a lid, or use a gas grill on high heat (you can
   hold your hand at grill level only 2 to 3 seconds); close lid on gas
   grill. Baste chicken and mango with reserved marinade.  Using a
   spatula, turn chicken and mangoes when they start to brown, in about
   5 minutes. Baste again; cover barbecue. Let chicken and mango cook
   until no pink remains when chicken is cut in thickest part, about 15
   to 20 minutes; turn and baste chicken and mangoes every 5 minutes
   (depending on mango ripeness, cooking time may be less than for the
   chicken; remove mangoes when soft and seared).
   
   Meanwhile, combine minced mango with vinegar and mustard. Mix with
   frisee and lettuce.  Evenly divide among 4 dinner plates.
   
   Lay mangoes cut side down; slice each into 3/8-inch wide slices,
   starting 1/2 inch from top down through wide bottom end. With a wide
   spatula, transfer slices to plates atop greens. Gently fan slices
   apart. Lay chicken and oranges next to mangoes; sprinkle with
   raspberries.
   
   Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
   jphelps@best.com
[ add our full cookbook to your website ] [ Search The Cookbook ]