Tuesday, May 11, 2010

0 Recipe #111: Mango Chicken with Grilled Plantains & Spicy Black Bean Salsa

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I haven't forgotten my earlier promise to post the chicken tamale recipe. Although the tamale recipe had been scribbled onto note paper during the cooking process, it's still in the process of transcribed, after first having been deciphered through the splotches -- a casualty of writing & cooking in the same space. ;) It's a long recipe, and so I'm also in the midst of editing it to condense content. :)

In the meantime, please check out the below recipe, which was tonight's dinner. Enjoy!





















Mango Chicken with Grilled Plantains & Spicy Black Bean Salsa

Chicken Marinade Ingredients:
2 Tbsp. garlic, finely minced (about 4 cloves)
1 Tbsp. ginger root, peeled & minced (about 1" piece)
1 dried red chili pepper (such as chile de arbol), roughly pounded (about 1-2 tsp. according to taste preferences)
1 tsp. salt
8 oz. boneless skinless chicken breasts
1 mango, peeled, pitted, & diced into 1/2" cubes
1/2 c. orange juice
4 Tbsp. freshly squeezed lime juice (about 1 large lime)
1 Tbsp. lime zest (about 1 large lime)
1/2 tsp. ground black pepper
2 tsp. dried oregano leaves
2 tsp. cumin powder
2 tsp. paprika
1 large bay leaf
1 Tbsp. jalapeño, sliced crosswise into 1/4" rounds (about 1/2 jalapeño pepper) (or 1/2 Tbsp. for less heat)
1 Tbsp. extra virgin olive oil (for cooking)
cilantro (for garnish)

Black Bean Salsa Ingredients:
1 1/2 c. black beans (pre-cooked, from a can)
1 medium-sized, ripe Haas avocado, peeled, pitted, and diced
1/2 c. red bell pepper, diced
1 Tbsp. garlic (about 2 large cloves)
1/4 c. red onion, diced
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. fresh cilantro, finely minced
4 Tbsp. freshly squeezed lime juice (about 1 large lime)
1/2 Tbsp. jalapeño, finely minced (about 1/4 jalapeño pepper)

Grilled Plantain Ingredients:
1 Tbsp. extra virgin olive oil
2 ripe plantains, peeled & sliced crosswise into 1/2" rounds
1 tsp. cumin seeds
1 tsp. paprika
1 dash salt, or to taste
1 dash ground black pepper, or to taste
1 dash ground cayenne pepper, or to taste
1 dash ground cinnamon

Directions: Crush ginger, garlic, & dried red chili pepper, & salt -- with either a mortar & pestle or a food processor -- until completely mashed & blended together. In a large resealable Ziploc bag, combine all chicken marinade ingredients except for cilantro & olive oil. Seal bag & combine ingredients by massaging spices & other ingredients into the chicken from the outside of the bag. Marinate in the refrigerator for at least 2-3 hours (or up to a day) before cooking.

Next, make black bean salsa, combining all ingredients in a bowl and refrigerating until serving time.

Heat the oil in a large nonstick sauté pan over medium-high heat. Add the cumin, put a mesh pan cover on top to keep hot oil from splattering, & cook for about 30 seconds, or until cumin seeds start to crackle & pop. Next, turn heat down to medium-low, quickly add the plantains & the remaining spices (for the plantain dish), & sauté until golden brown. Transfer grilled plantains onto 2 plates.

Next, cook chicken marinade ingredients & jalapeños for about 4 minutes per side, or until meat has cooked through (& is no longer pink or fleshy) but is still juicy & tender. Discard bay leaf. Divide chicken into equal portions, transfer to the 2 plates containing the grilled plantains, & garnish each portion of chicken with cilantro. Add two equal portions of black bean salsa to each plate, & serve.

Alternate Preparation Ideas: This dish would also taste delicious served on a bed of jasmine/basmati rice. If you are going to add rice, halve the grilled plantains recipe to compensate for this addition. This recipe could also be made with grilled fish  (i.e., red snapper, etc.), instead of chicken.

Yield: Serves 2.

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