Help...something is missing - Pineapple, mango chicken
Posted: Tue Jul 11, 2006 12:13 pm
So we had a mango around the house (left by my folks), and Laura insists on using everything no matter what else we have to buy to do it. She found a mango chicken recipe, but after she wiped out all the ingredients she would not eat I was left to improvise from what was left.
So I did the following:
3 boneless, skinless chicken breasts
1 Vidalia onion, chopped
2 TBSP fresh ginger, minced
1 lime, zested and juiced (good lime, I got about 1/4 cup of juice!)
2 cups fresh cubed pineapple (good pineapple too!)
1 mango, chopped in small cubes (this disintegrated in cooking)
2 TBSP curry powder
1 tsp cinnamon
1/2 tsp salt
2 TBSP neutral oil
Dash of fresh black pepper
1/4 tsp chili sauce
Thinly slice chicken breasts, and cook in 1 TBSP until nearly cooked through (I added a touch of salt here).
Next sautee Vidalia onion and minced ginger in the other TBSP oil until onion is translucent.
Add pineapple and mago to pan, along with lime juice/zest and cinnamon and curry powder and salt (plus I added the chili sauce and black pepper at this point) and cook 2-3 mins.
Add chicken back in to finish cooking through. THe pineapple should just barely start to soften.
The end result was ok, but seemed to be missing something. I would not have wanted it any saltier, but it was just not quite there. It did go great with 7 year old ZH gewurztraminer. The food was not very sweet (thankfully).
Any thoughts on what might be missing?
So I did the following:
3 boneless, skinless chicken breasts
1 Vidalia onion, chopped
2 TBSP fresh ginger, minced
1 lime, zested and juiced (good lime, I got about 1/4 cup of juice!)
2 cups fresh cubed pineapple (good pineapple too!)
1 mango, chopped in small cubes (this disintegrated in cooking)
2 TBSP curry powder
1 tsp cinnamon
1/2 tsp salt
2 TBSP neutral oil
Dash of fresh black pepper
1/4 tsp chili sauce
Thinly slice chicken breasts, and cook in 1 TBSP until nearly cooked through (I added a touch of salt here).
Next sautee Vidalia onion and minced ginger in the other TBSP oil until onion is translucent.
Add pineapple and mago to pan, along with lime juice/zest and cinnamon and curry powder and salt (plus I added the chili sauce and black pepper at this point) and cook 2-3 mins.
Add chicken back in to finish cooking through. THe pineapple should just barely start to soften.
The end result was ok, but seemed to be missing something. I would not have wanted it any saltier, but it was just not quite there. It did go great with 7 year old ZH gewurztraminer. The food was not very sweet (thankfully).
Any thoughts on what might be missing?