Growing up with more than two dozen varieties of mangoes, enjoyed every season till we can't bear the smell of it anymore, it is no surprise that mangoes excite me, even if I get just two or three varieties in the local markets.
A ripe mango, some Turkish Pepper paste, some roasted red bell peppers, a few Walla Walla onions from the home garden, and a few leaves of fresh mint also from the home garden came together for this dish.
A jar of Tazah® Hot Pepper Paste is a staple in my kitchen. It is fairly mild, even though it is labeled Hot.
Cut the chicken breast in half and serve this dish with a drizzling of sauce and a side salad for a light yet satisfying meal. Or, serve the whole chicken breast floating in a bowl of sauce with some hot brown basmati rice on the side and some home-made naan to mop up any remaining sauce.
2 boneless skinless chicken breasts, thawed
1 medium mango, peeled and diced
2 Tbsp vegetable oil
1 tsp cumin powder
1 tsp paprika powder
1 Tbsp Tazah® pepper paste
1 tsp salt
¼ cup distilled white vinegar
1 Tbsp vegetable oil
For the sauce:
3 Tbsp Tazah® Turkish Pepper paste
6 to 8 Pickled Walla Walla Pearl Onions (I had it handy and wanted to use it; this is optional)
½ cup chopped roasted red bell peppers
1 cup chicken or vegetable stock
3 or 4 fresh mint leaves
- Carefully slit the chicken breast to create a pocket
- Combine the ingredients for the rub to make a thick paste and rub the chicken breasts with it
- Reserve some diced mango for garnish, some for the sauce, and stuff some of the diced mango into the pockets in the chicken breasts, securing with toothpick as needed; marinate for about 20 minutes (or more if preferred)
- Heat the vegetable oil in a pan and place the chicken breasts carefully in the pan at high heat and let it sit for about 2 minutes; then flip the breasts over, turn heat to low, cover and cook for 10 minutes till chicken breasts are cooked through; remove from heat
- While the chicken breast is cooking, make the sauce; combine the sauce ingredients in a sauce pan and simmer at medium high heat till the sauce reduces and thickens to desired consistency; taste and adjust salt
- Slide in the chicken breasts into the simmering sauce, allow to simmer for about 5 minutes more in low heat
- Garnish with the reserved mango pieces, some fresh mint leaves and spring onions if handy