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chicken breasts olive oil rum salt mangos shallots butter heavy cream raisins flaked coconut almonds cilantro brown
Viewed: 47 - Published at: 6 years agoIngredients
- 8 boneless skinless chicken breasts
- olive oil
- 1-2 tablespoons rum
- Salt and freshly ground pepper
- 2 small mangos, seeded, peeled and chopped
- 4 shallots, chopped
- 1 tablespoon butter
- 1/2 finely chopped jalapeno (optional)
- 1/4 to 1/2 cup heavy cream
- 3/8 cup chopped raisins
- 3/8 cup chopped flaked coconut
- 3/8 cup chopped roasted and salted almonds
- 1/2 cup chopped cilantro for garnish
- Serve with brown or white rice, also farro makes a good accompaniment.
Method
- 1. Marinade chicken thighs by placing them in a zip loc bag. Add 2 tablespoons olive oil, 1 tablespoon rum, salt and pepper to your taste. Keep in fridge for 2--4 hours.
- 2. Make the mango sauce by sauteing the shallots in the butter until soft. Place in blender along with the chopped mangos and heavy cream and blend. Mix in diced jalapenos if using. Store in re fridge until ready to plate,
- 3. Combine chopped raisins, coconut and almonds. Set aside.
- 4. Take chicken out of fridge and either pan saute or Barbeque.
- 5. Take serving plates and spread 1/4 of the mango sauce on half the plate. Thinly slice two of the thighs per plate and fan on top of mango sauce.
- 6. Top chicken slices with the raisin/coconut/almond mixture.
- 7. Serve with rice or farro sprinkled with the chopped cilantro.
