Matt’s Spiced Chicken with Champagne® Mango-Tomato Yogurt Sauce

Ingredients:

Spiced Chicken

  • 3 whole boneless chicken breasts skinned, 1/2 cut
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 1 tsp fennel
  • 1 tsp black peppercorn
  • 1 tsp red peppercorn
  • 1 tsp green peppercorn
  • zest and juice of 1 orange
  • 1/2 cup white wine
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley

Yogurt Sauce (yields 3 1/2 cups):

  • 1 cup plain non-fat yogurt
  • 1 cup sour cream
  • 2 tbs fresh cilantro, washed, finely chopped
  • 4 cloves garlic, peeled, minced
  • 1 medium jalapeño, cored, seeded, fine diced
  • 2 firm red ripe tomatoes, peeled, cored, seeded, chopped
  • 1 red onion, peeled, diced
  • 1 ripe Champagne® mango, peeled, seeded and diced

Grilled Vegetable Garnish:

  • 3 firm red ripe tomatoes, all sliced 1/2 inch thickness
  • 2 ripe mangos
  • 1 avocado
  • 2 tablespoons olive oil
  • 3 tbs lime juice

Instructions:

Chicken: Rinse chicken, and then pat dry. Grind spices together in blender until lightly crushed. Add zest and juice, wine and olive oil. Then, blend until mixed well. Pour marinade over chicken and refrigerate for 2 to 4 hours.

Remove chicken from marinade, reserve marinade, sprinkle chicken with salt and pepper to taste, slowly grill chicken and baste with reserved marinade.

Yogurt Sauce:Mix all above sauce ingredients, except cilantro. Serve on top of chicken, yielding 2-3 1/2 cups. Sprinkle with cilantro

Garnish: After slicing mangos, tomatoes and avocado, baste with olive oil and lime juice. Grill for about 1 minute for . Use very hot grill to produce marks. Sprinkle with fresh mint.

This recipe was created for the Champagne® mango by New England Culinary Institute student, Matt Meyers.

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