Sticky Mango Chicken
Food
Main Courses
Dairy-free
Sweet, tangy and utterly irresistible, this sticky mango chicken from children’s food expert Annabel Karmel is grilled to golden perfection. Chicken marinated in mango chutney, brown sugar, lime and soy gets a final caramelised glaze under the grill, then pairs beautifully with a crisp spinach, mango and cranberry salad, finished with a drizzle of balsamic dressing and optional toasted pine nuts. Quick to make, full of flavour, and perfect for family dinners.
2- 4 Servings
Ingredients
Chicken breast 2 cut in half
Mango chutney 2 tbsp
Dark brown sugar 1 tbsp
Lime juice ½ lime
Soy sauce 1 tsp
Spinach 100g washed
Mango ½ large, peeled and chopped
Dried cranberries 40g
Toasted pine nuts 1 ½ tbsp (optional)
Vegetable oil 3 tbsp
Balsamic vinegar 1 tbsp
Sugar 1 tsp
Salt and freshly ground black pepper to season
Method
- Mix together the mango chutney, sugar, lime juice, soy sauce and some pepper.
- Pour over chicken and marinate for at least one hour, turning occasionally.
- Pre-heat grill to medium high, drain marinade from the chicken and reserve.
- Place chicken on baking tray and grill for about 6 minutes.
- Remove chicken from grill and spoon over sauce. Return to grill for about 3 minutes or until the chicken is turning golden and cooked through.
- Mix oil, vinegar, salt, pepper and sugar together for the salad dressing. In a bowl, combine the spinach, mango and cranberries and toss with the dressing.
- Sprinkle toasted pine nuts on top (if using)
