Grilled Tandoori Chicken and Mangoes w/Mango Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
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
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.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
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.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.
Number of Servings: 8
Recipe submitted by SparkPeople user TERILYN1015.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
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.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.
Number of Servings: 8
Recipe submitted by SparkPeople user TERILYN1015.
Nutritional Info Amount Per Serving
- Calories: 467.5
- Total Fat: 22.5 g
- Cholesterol: 52.6 mg
- Sodium: 961.4 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 3.9 g
- Protein: 27.2 g
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