Mango Chicken and Tamarind
An easy mid-week meal that pairs beautifully with rice..
Its January. Its cold and dark in London, and my thoughts fly to light and health, peace and resolve. I’m reminded while writing this that its not difficult to eat healthily. It may take more time and forethought, but once we keep the mantra of “unprocessed” and “whole” at the front of our thinking, we can’t really go wrong. Simplicity is also key.
I added the mango simply because it was on special offer and I knew it would add a punch. It does, but its more like a soft, sweet present in each mouthful.
This Mango Chicken dish Serves 4 hungry people
12 boneless chicken thighs, cut in half, extra fat removed
2 tbsp tamarind paste
handful of coriander/parsley
juice 1 lemon
3 tbsp olive oil
3 cloves garlic minced
flesh of 1 large mango (not quite ripe) diced
salt and pepper
half red/yellow/green chilli finely chopped
I have now made this a few times and it truly is a 10 minute job. This could easily be a mid week meal. It seems to pair beautifully with rice, but you could serve it with puréed cauliflower or mashed sweet potato or just a selection of veg such as roast butternut squash.
If you have the time, though it is not necessary, just a bit nicer, toss the chicken with all the ingredients and allow to marinate for an hour or so. Pre heat the oven to 180º C (350ºF) and cook uncovered for about 40 mins or until the chunks of meat are cooked through.