About three years ago during one of our visits with my folks in Canada they took us to a local Mexican Restaurant. I can’t remember the name but I remember what I ate. Typical.
I had a delicious chicken with a mango sauce dish….simply delicious. I tried to duplicate it at home on several occasions. Never quite what I remembered.
Then my lovely mother (who is cleaning out her house once more to downsize) brought me some old Bon Appetit magazines. …we are talking circa 1994. Other than pleasing me, I seriously wonder why she hung on to these for so long….oh well….I’m glad she did because I found a recipe I could definitely work with for my mango sauce.
Note: I couldn’t find this recipe on the Bon Appetit Website , I think it is because it was a reader’s request from a restaurant. I also have found that said restaurant (Cottonwood Cafe in Bethesda, Maryland) no longer exists! Oh well…I did try!
For the Chicken:
3 lbs boneless skinless chicken breast (if needed cut breast in half, so they cook evenly)
1/2 cup olive oil
1/2 cup fresh herbs (basil, oregano,chives, parsley, rosemary), roughly chopped
1/4 cup lime juice
2 garlic cloves, minced
For the sauce:
1 tablespoon olive oil
1 tablespoon butter
1 mango, peeled, pitted and chopped
2 peaches, peeled, pitted, and chopped
1/4 cup brown sugar (I used raw coconut sugar, see pic below)
2 cups sweet white wine (Riesling, Moscato…etc..)
1/2 cup heavy cream
1 tablespoon chopped canned chipotle chilies in adobo sauce
3 tablespoons lime juice
1/4 cup vegetable broth (optional)
Salt and Pepper to taste
For the chicken:
In a large ziplock bag combine your chicken with olive oil, herbs, lime juice and garlic. “Massage” everything well. Put in your fridge for 3-4 hours (or even overnight won’t hurt anything). If you prefer to marinate your chicken in a large bowl, simply combine your olive oil, herbs, lime juice and garlic, mix well and add your chicken. Make sure all pieces of chicken are well coated with the marinade.
For the sauce:
In a large saucepan, melt your butter with your olive oil. Add your mango, peaches and sugar. Cook stirring frequently for about 15 minutes until fruits are soft and sugar is completely melted. Add your wine and cook until wine has reduced to a sauce consistency (about 20 minutes). Add your cream and chilies. Simmer for another 10 minutes. Using an immersion blender or a blender puree your sauce. Return to your pan (if you were using your blender) add your lime juice. Salt and pepper to taste. Keep warm until chicken is ready. If your sauce is too thick add your vegetable broth. Stir well to combine.
For the chicken:
Preheat your grill. Remove chicken from marinade. Grill until cooked through, about 5-7 minutes per sides. Transfer chicken to serving plate (or platter if serving family style) spoon sauce over chicken!
DELICIOUS. Slightly spicy but not overwhelming. The color is so pretty with little flecks of red from the chipotle chilies. I think this sauce would also be amazing on fish, grilled vegetables, burgers….oh the possibilities!
Printer Friendly: Grilled Chicken with Spicy Mango Sauce
Peace and Hang On,
NOTE: I know I have been somewhat absent. I have so many delicious recipes I want to share with you guys. I feel horrible….but life as you know it is not a rehearsed play…sometimes you just fly by the seat of your pants and hope for the best. Stick with me, I promise to keep on going and keep on sharing! 🙂