Mango Chicken Marinade
We drank pudding wine with this mildly spicy, fruity chicken, having been told by many producers that we should try it with chicken. Good advice, don't know why it took us so long!
1 mango, peeled and mashed to pulp
1 tbsp sugar
1tbsp lemon juice or lemon vinegar
1/4 cup orange juice
1 tbsp Mango Vinegar
1 tbsp sweet chilli sauce
1 tsp paprika
2 tbsp chopped coriander
4 boneless chicken breasts or chicken pieces
Combine the first nine ingredients for the marinade.
Put the chicken in a shallow bowl, reserve a little marinade, pour the rest over the chicken and leave for 2 -24 hours in the fridge.
Cook over medium hot coals for 10 -20 minutes per side, depending on the thickness of the chicken breasts.
Basting occasionally with the reserved marinade.
From Stephanie Alexander's Cooking and Travelling in SW France
This is one of my favourite puddings - and my...
Tarte au Fromage de Chevre Doux et aux Herbes from Quiches et Tartes salées et...
My son saw these in a Jamie Oliver recipe book and made them with some help from Granny - they...
From Lorraine's Fast, Fresh and Easy Food
We have two peach trees in the garden and a neighbour...
I have cooked this many times, with rice or spaghetti and I've used both red pepper and tomato &...
Apricot Vinegar recipes
Blueberry Vinegar recipes
Cakes and Biscuits
Chicken and Turkey
Fish and Seafood
Fruits and Puddings
Mango Vinegar recipes
Meat and Game
Meat, Poultry and Game
Pasta, Rice and Pulses
Quick and Easy
Raspberry Vinegar recipes
Red Pepper Vinegar recipes
Salads and Starters
Sauces and Marinades
Tomato and Basil Vinegar recip