Five Spice Mango Chicken
Preparation 15 mins (Chicken pre-cooked)
750 gr cooked chicken with no bone
Salt and freshly ground pepper
2 large mangoes peeled
8 mild peppadew peppers from jar
200g/8oz Greek yoghurt
6 tblesp mango chutney
1 tblesp Chinese 5 spice powder
Juice 1 lemon
Few drops of Tabasco sauce
Fresh salad leaves
2 mild peppadew peppers thinly sliced
Lots of chopped parsley
1 For the sauce cut the flesh of 1 mango roughly into pieces and put into food processor. Add the rest of the ingredients and whiz until smooth and blended. Season with salt and pepper.
2 Cut the chicken into bite size pieces and mix with the mango sauce in a mixing bowl. ** Cut the flesh of the remaining mango into 1 cm pieces and mix in with the chicken mixture. Taste and check seasoning.
3 Spoon the chicken mixture into a dish, decorate with the salad leaves and sprinkle over the peppadew slices and parsley serve cold.*
** If you want to prepare the day ahead, omit the chopped mango and leave it mixed with a little lemon juice in a bowl. Just stir in before serving.
* To serve hot simply add one teasp of cornflour to the mango mixture before blending in the processor. Then add the chicken and mango, put into a shallow oven proof dish and bake at 200ºC for about 15 minutes. Sprinkle with peppadew and parsley and serve.
Cold it was also very nice with toasted pine nuts sprinkled over.
This originates from a Mary Berry recipe and was sent to me by an "old" school friend. It really is fantastic; I have tried it both hot and cold.
See HERE For the original recipe.