Broiled Chicken with Mango, Ginger and Cilantro
from Bon Appetit (February 1996)
Recipes with Cilantro #4
2 boneless chicken breast halves with skin
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3/4 cup chopped peeled mango
1 tablespoon chopped fresh cilantro
1 tsp white wine vinegar
1 tsp lime juice
Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; saute 2 minutes. Add mango; saute until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
Place chicken on plates. Top with warm mango mixture and serve.
Notes: Paired with Tohu Marlborough Sauvignon Blanc 2003. If compared to the original recipe in the magazine, one will find that I decreased the white wine vinegar above and added the lime juice. I don't think I got my chicken pounded quite thin enough as it took an extra 4 minutes to cook through. But, in the end, it came out juicy and I found the sauce had a nice mix of flavors.
Posted by Jennifer at April 17, 2005 3:31 PMThat sauce was quite good, with the mango and the cilantro each providing flavors that both contrasted with and complimented the other.
My only suggestion would be that the chicken itself could use some sort of marinade to make it more than just a place to put the sauce.