2 cups fruity red wine
1 lb boneless skinless chicken breasts, sliced in 1/2 inch wide strips
4 cloves garlic, minced
2 mangos, sliced*
juice from 2 key limes (about 3 tablespoons)
1 1/2 teaspoons allspice
1 4 inch stick cinnamon
1 inch knob fresh ginger, grated
1 teaspoon fresh chopped thyme
2 tablespoon dark soy sauce
1 tablespoon butter
Directions:
Pour the wine in a large pan. Bring to a boil. Add the chicken and allow to cook for 5 minutes. Drain off the wine into a small saucepan. Add the cinnamon stick and the ginger to the wine. Boil until the liquid reduced by about half. Meanwhile, saute the chicken with the butter, thyme and garlic until the chicken slightly crisped. Add the wine back to the chicken pan, discarding the cinnamon stick. Add the mango, allspice, soy sauce and lime juice to the pan. Cook,about 5 minutes or until everything is hot and the sauce has reduced slightly. Serve hot.
Yield: 2-4 servings
*Follow the linked instructions but only score the mango vertically-don’t cut again to make cubes. Scoop it out the same way as usual.
My thoughts:
While I love, love, love the recipe for mango chicken I developed a while back, this week marks our third wedding anniversary and to celebrate, we made some Caribbean influenced foods. We went to a few islands while on our honeymoon and really enjoyed the food and culture we found in the communities and local stores. In this version, the chicken is poached in wine before being coated in a yummy spiced mango sauce.
How fun to recreate the food from your honeymoon. We were in Italy for ours and I try to make authentic Italian on our anniversaries! Your Caribbean chicken sounds good!
i just wanted to send you a note that i made your absinthe cupcakes yesterday for a party…i thought they would go over cause it was a party of old hippes, young punks and lots of tattooed and pierced people) they were great….f**cking amazing some said. i did make 2 changes….i sprinkled with colored sanding sugar and only put the cubes in a few of the cupcakes…and i made an absinthe syrup to glaze the cupcakes before i frosted…made the overall flavor really intense and the cakes moister….thsanks for a unique and fun idea :)b
I’ve been cooking and experimenting more and more with exotic fruits (exotic in the Midwest anyway,) and mangoes are always at the top of that list. Love this adaption of Caribbean-style Mango Chicken. Since the temperatures are finally beginning to warm up, I think I’ll turn this into a marinade and try it for grilling chicken outdoors. Sounds wonderful, doesn’t it? Perhaps served after Mango Margaritas? Thanks for sharing!
i would much rather be eating this right now than the soup i’m about to go get for lunch (and that’s saying a lot because the Soup Spot makes a damn fine bisque).