Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice
A flavorful fusion dish combining tandoori-spiced grilled chicken with sweet mangoes and aromatic jasmine rice. The chicken is marinated in a yogurt-based sauce with fresh herbs and warm spices, then grilled until perfectly done and served alongside mango-studded rice with toasted pine nuts.
Ingredients
- •½ cup chopped fresh cilantro
- •½ cup chopped fresh parsley
- •4 cloves garlic cloves
- •1 tablespoon ground cumin
- •1 tablespoon sweet paprika
- •1 tablespoon coarse kosher salt
- •½ teaspoon cayenne pepper
- •½ cup olive oil
- •1 cup plain whole-milk yogurt
- •¼ cup fresh lemon juice
- •2 whole chickens
- •2 large mangoes
- •2 cups jasmine rice
- •3 cups water
- •½ cup pine nuts
- •6 sprigs fresh cilantro sprigs
Cooking Instructions
- 1.
Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
10 min
- 2.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
60 min
- 3.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
30 min
- 4.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.
5 min
