March 23, 2008

Caribbean-style Mango Chicken

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

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.