Mango Chicken and beans
- Number of Servings: 5
Ingredients
1 tablespoon oil (I use olive)1 onion, chopped2 tablespoons grated fresh garlic1.5 tablespoons grated fresh ginger1 tablespoon ground cumin2 teaspoons ground coriander2 teaspoons fenugreek1 teaspoon paprika2 pound chicken breast, boneless and skinless, cut into 1-inch pieces1 can low-sodium chickpeas, drained and rinsed3/4 cup yogurt1 mango, cut into chunks (about 1 1/2 cups)
Place a large skillet over medium-high heat and add the oil.
When the oil is hot, add the onion, garlic and ginger, sprinkle with salt and pepper, and saute until the onion is softened, about 4 minutes.
Add the cumin, coriander, fenugreek, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes.
Add chickpeas about 5 minutes after adding the chicken.
Add the yogurt and finish cooking the chicken, about 2 more minutes and taste the sauce- more spice, more salt? Stir in the mango chunks and remove from the heat.
Serve the chicken with rice or rotis.
Number of Servings: 5
Recipe submitted by SparkPeople user BUUKWORM14.
When the oil is hot, add the onion, garlic and ginger, sprinkle with salt and pepper, and saute until the onion is softened, about 4 minutes.
Add the cumin, coriander, fenugreek, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes.
Add chickpeas about 5 minutes after adding the chicken.
Add the yogurt and finish cooking the chicken, about 2 more minutes and taste the sauce- more spice, more salt? Stir in the mango chunks and remove from the heat.
Serve the chicken with rice or rotis.
Number of Servings: 5
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 3.9 g
- Cholesterol: 26.3 mg
- Sodium: 142.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 7.1 g
- Protein: 19.1 g
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