Mango salsa. On the spicy chicken.
Oh, baby.
First, the chicken:
2 whole chicken breasts, pounded to an even thickness
1/2 tsp salt
1/2 tsp pepper
4 tsp olive oil
1 Tbsp melted butter
3 Tbsp honey
zest and juice of 1 lemon
1/2 tsp cinnamon
3/4 tsp cumin
2 tsp paprika
Mix all the ingredients except the chicken in a bowl until it's well blended together. Pour over the chicken in a glass dish, making sure that it's coated evenly, and cover with plastic wrap. Chill for about 3 hours at least, or overnight.
Take the chicken out of the marinade and cook on your BBQ, or on a foil lined pan at 400 F in your oven, for about 15-20 minutes or until the juices run clear and it's cooked through. Meanwhile, prepare the salsa.
Now, I don't have a recipe for mango salsa, but I don't think you need one. Just chop up the following and toss together in a bowl:
1 ripe mango, peeled and chopped
red onion (about 2 tsp, very finely chopped)
1/2 sweet red bell pepper ( I used a tiny bit of yellow pepper hanging out in the fridge-even orange would look pretty)
2 plum tomatoes, chopped finely
1/2 seeded jalapeno pepper, very finely minced (less if you don't want much heat)
2 tbsp finely minced fresh cilantro
sprinkle of sea salt
zest and juice of 1 lime
Set all this aside and allow the flavors to come together.
Serve together, spooning the salsa over the slices of chicken at your plate.
Makes 4 servings
Note: the salsa doesn't keep very well and is best eaten soon after it's made.
