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Recipes

Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice

By Allen SusserPhotography by Noel Barnhurst

5.0

(1)

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Recipe information

  • Yield

    Makes 8 Servings

Ingredients

1

/2 cup chopped fresh cilantro

1

/2 cup chopped fresh parsley

4

garlic cloves

1

tablespoon ground cumin

1

tablespoon sweet paprika

1

tablespoon coarse kosher salt

1

/2 teaspoon cayenne pepper

1

/2 cup olive oil

1

cup plain whole-milk yogurt

1

/4 cup fresh lemon juice

2

2 1/2-pound chickens, quartered

2

large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes

2

cups jasmine rice

3

cups water

1

/2 cup pine nuts, toasted

6

fresh cilantro sprigs

Need to make a substitution?

Preparation

  1. Step 1

    Puree first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.

    Step 2

    Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.

    Step 3

    Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside.

    Step 4

    Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.

    Step 5

    Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.

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