Chicken Breast with Roasted Chile-Mango Sauce

Chicken Breast with Roasted Chile-Mango Sauce

  • 3 teaspoons extra-virgin olive oil, divided
  • 1/2 cup thinly sliced shallot, (about 1 medium)
  • 2 teaspoons coriander seed
  • 1-2  dried red chiles, such as Thai, cayenne or chili de arbol, stem end removed (see Note)
  • 1 medium mango, ripe, slightly soft, peeled (see Tip) and diced (about 1 cup)
  • 2 tablespoons fresh cilantro, finely chopped, divided
  • 4 medium cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 pound Boneless Chicken Breast
  1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
  2. Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chile(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer the shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). Transfer the sauce to a small bowl; stir in 1 tablespoon cilantro.
  3. Combine garlic and salt in a small bowl. Spread the salted garlic on top of the chicken. Place the chicken, garlic side up, on the prepared broiling pan. Broil, 3 to 4 inches from heat, until opaque in the center, 8 to 14 minutes, depending on the thickness. Serve the Chicken topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.

Tonight I’m plating the chicken with steamed rice, green beans, fresh garden salad and fruit compote.

Tips:

Note: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. What makes chiles hot, capsaicin is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go. Tips: To peel and cut a mango: Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into the desired shape.

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