Recipe

Key West Chicken with Mango Salsa

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Key West Chicken with Mango Salsa

A scrumptious combo of hot, sweet, salty chicken accompanied by coriander and lime infused cauli-rice and topped with a chilli-mango salsa.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 2 tbsp x soy sauce
  • 2 tbsp x honey
  • 2 x limes – halve and squeeze juice
  • 2 cloves x garlic – peel, crush and chop finely
  • ½ x fresh chilli – peel, de-seed and chop finely
  • ½ x mango – peel and dice (5mm)
  • 1 x spring onions – cut off ends and slice
  • 15g x fresh coriander – chop coarsely
  • 1 head x cauliflower – grate coarsely
  • 1½ tbsp x olive oil for chicken marinade (from your pantry)
  • cling wrap, olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 4 tbsp x soy sauce
  • 4 tbsp x honey
  • 4 x limes – halve and squeeze juice
  • 4 cloves x garlic – peel, crush and chop finely
  • 1 x fresh chilli – peel, de-seed and chop finely
  • 1 x mango – peel and dice (5mm)
  • 2 x spring onions – cut off ends and slice
  • 30g x fresh coriander – chop coarsely
  • 2 heads x cauliflower – grate coarsely
  • 3 tbsp x olive oil for chicken marinade (from your pantry)
  • cling wrap, olive oil, salt and pepper (from your pantry)

Method

Step 1

Prepare all the ingredients as indicated above. Slice the chicken breasts in half lengthways so you have long thin fillets.

Step 2

Please read the recipe carefully, because to make it “less work and more fun”, we’ve combined the prep for ingredients that are used for different aspects of the dish – so we’ll call for HALF the chilli for “this” and ONE THIRD of the lime juice for “that” for instance, so pay attention ;)

Step 3

Mix the following ingredients in a large casserole dish (or flat bowl) to make the chicken marinade: soy sauce, honey, olive oil, HALF the chilli, ONE THIRD of the lime juice and THREE QUARTERS of the garlic. Place the chicken breasts in the marinade and make sure they are well coated. Cover with cling wrap (or a lid) and place in the fridge while you make the salsa.

Step 4

Mix the salsa ingredients in a bowl: diced mango, sliced spring onions, the other HALF of the chilli, the REST of the garlic, HALF the chopped coriander, HALF of the remaining lime juice and a few twists of freshly ground salt and pepper. Cover the bowl with cling wrap and place in the fridge.

Step 5

Heat a few glugs of olive oil in a large frying pan over medium-high heat. Add the grated cauliflower and sprinkle with a little freshly ground salt. Sauté for about 10 minutes until soft and just starting to turn brown. Remove from the heat. Now stir in the balance of the lime juice and the rest of the chopped coriander.

Step 6

Heat a large griddle pan over medium to high heat. When hot, place the chicken breasts in the dry pan and fry for about 4 to 5 minutes each side. Be careful as the chicken will burn easily (due to the honey in the marinade) – you may need to turn the heat down. Baste with the marinade a few times. When done (no longer pink inside) remove from the pan and set aside to rest.

Step 7

To serve, divide the cauli-rice between the plates and serve a portion of chicken on top. Smother the chicken in mango salsa.