Chicken with Mango and Pepper Sauce

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.

Ingredients
2 boneless skinless chicken breasts, thawed
1 medium mango, peeled and diced
2 Tbsp vegetable oil

For the rub:
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

Preparation

1. Carefully slit the chicken breast to create a pocket
2. Combine the ingredients for the rub to make a thick paste and rub the chicken breasts with it
3. 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)
4. 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
5. 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
6. Slide in the chicken breasts into the simmering sauce, allow to simmer for about 5 minutes more in low heat
7. Garnish with the reserved mango pieces, some fresh mint leaves and spring onions if handy

Pippali Rasam

I got introduced to Long Pepper (Piper longum) as Thippali/Pippali (alternately, Thippili/Pippili) when I was in my teens. My mom's kitchen is usually well-stocked with peppers of all forms, and now, so is mine.

Long Pepper was not a staple in my mom's kitchen, though. It only made an appearance when my mom was preparing special post-partum diets for my aunts and other relatives. I was terribly curious, naturally, and tasted some of my aunt's post partum diet back in my teens. It consisted of pipplai rasam, vegetable+lentil koottu, some roasted garlic and some sautéed sprouted fenugreek (as a galactagogue). I simply loved the aroma and the distinctive taste of pippali in the rasam.

But of course, there ended my affair with the pippali. Pippali didn't make an appearance in my life again until two years ago, when my mom put me on my very own post-partum diet. And boy did I love it! So much so that even now I make pipplai rasam on and off. And while on the subject, sprouted fenugreek is quite an incredible thing for a lactating mother - it not only stimulates lactation, but, takes care of any nagging digestive issues as well.

To use pippali, I simply crush it in a mortar and pestle, just like I would any black or green whole pepper. Sprinkle it on fresh goat cheese, or over scrambled eggs, or even as part of rub for meats. If used in large quantities it tends to numb the tongue with its intensity. It is not much hotter than black pepper, but, it has a special aroma and pleasant sweet pungency in addition to the medium heat that has to be experienced...

And, Pippali, aka Long Pepper is my post for Weekend Herb Blogging hosted by Küchenlatein.

Here is a simple recipe to make pippali rasam. This rasam can be had as an appetizing soup, or served with rice and poduthuval as a meal.

Ingredients:
1 ripe medium tomato, finely chopped
4-6 pieces of pippali (start with lesser if preferred)
1-2 clove of garlic
1 tsp cumin seeds
½ cup chopped cilantro
1 Tbsp tamarind concentrate
1 Tbsp brown sugar
1 cup cooked and mushed toor dal
water as needed
salt to taste

Tempering: 1 tsp home-made ghee or canola oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 4-6 curry leaves (optional)

Preparation

in a mortar and pestle, crush the pippali, cumin seeds and garlic; keep handy

tempering: heat oil in a pan, when shimmering add the mustard seeds and when they pop add the cumin seeds and curry leaves; throw in the crushed pippali+cumin+garlic mixture, a pinch of salt, and sauté till spices bloom a little

add about 5-6 cups of water, chopped tomato, tamarind concentrate (add half the quantity first, stir well, then add more to taste), brown sugar and let it simmer on medium low till tomato is cooked and flavors meld

adjust salt to taste, add the cooked and mushed lentils, chopped cilantro (reserve some for garnish, if preferred), stir well and let it simmer till lentils are well-incorporated

Serve it piping hot as a soup or with South Indian style meal of rice and vegetables.