Grilled Tandoori-Style Mango Rice and Chicken
Serving Size / Yield
- 1/2 C. fresh cilantro, chopped
- 1/2 C. fresh parsley, chopped
- 4 cloves garlic
- 1 Tbs. ground cumin
- 1 Tbs. sweet paprika
- 1 Tbs. sea salt
- 1/2 tsp. cayenne pepper
- 1/2 C. oil
- 1 C. plain yogurt
- 1/4 C. fresh lemon juice
- 2 (2 1/2 lb.) chickens, quartered
- 2 large mangoes, ripe, peeled, 1 mango sliced, 1 mango cubed
- 2 C. jasmine rice
- 3 C. water
- 1/2 C. pine nuts, toasted
- 6 fresh cilantro sprigs
In a food processor, puree the cilantro, parsley, garlic, cumin, paprika, salt, and pepper. While pureeing, gradually add the oil and continue to blend until combined completely. Transfer 1/4 C. herb mixture to a bowl and set aside. Add the yogurt and lemon juice to the food processor with the remaining herb mixture. Blend completely.
Put the chicken into a large glass baking dish and cover with the yogurt mixture. Turn to coat completely. Cover and refrigerate for 1 hour.
Heat a grill to medium. Put the chicken, skin side down, on the grill. Cover and cook for 30 minutes, turning every 5 minutes. Grill the mango slices for 2 minutes on each side, then remove and set aside.
While the chicken is cooking, combine the rice, 3 C. water, and 1/4 C. reserved herb mixture in a pot. Bring to a boil, then reduce the heat to low. Cover and simmer for another 15 minutes, or until the rice is tender. Remove from heat and let it stand, covered, for 5 minutes. Stir in the mango cubes and pine nuts.
Put the chicken on a platter and top with grilled mango slices and cilantro. Serve with a side of mango jasmine rice as a side.