Recipe submitted by Edwina Gadsby, Great Falls,
MT
Moroccan
Chicken with Mango-Mint Relish
- 4 boneless, skinless chicken
breast halves
2 tablespoons olive oil
1 teaspoon sesame oil
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 1/2 teaspoons minced fresh ginger
1 tablespoon lemon juice
1 tablespoon chopped cilantro
Mango-Mint Relish (recipe follows)
- Mint sprigs
Lemon slices
- Place chicken in shallow
glass dish.
- In medium nonstick frypan,
place olive oil and sesame oil over medium heat. Add cumin, paprika,
coriander, cinnamon and ginger; cook about 1 minute until fragrant.
Remove from heat; stir in lemon juice and cilantro. Cool slightly
and pour over chicken, turning to coat. Cover and refrigerate
20 minutes.
- In same pan over medium
heat, saute chicken about 12 minutes or until fork can be inserted
with ease, turning to brown on both sides.
- Serve chicken topped with
Mango-Mint Relish and garnished with mint sprigs and lemon slices.
Makes 4 servings.
Mango-Mint Relish: In medium bowl, mix together 1
cup finely diced ripe mango; 1/2 cup finely diced red bell pepper;
1/3 cup finely diced red onion; 1 tablespoon finely chopped fresh
mint; 1 seeded and minced jalapeno; 1/2 teaspoon minced ginger;
2 tablespoons lemon juice and 1 tablespoon olive oil. Cover and
refrigerate until serving time.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
