Dont scoff all those sweet, juicy, ripe mangoes the minute you get them in your home. Conserve some for cooking with you wont regret it
T he sight of boxes of alphonso and sindhri mangoes accumulated outdoors my regional Lebanese grocer is a sure indication that summertime is at last getting here. Unlike those tough, green mangoes you discover in grocery stores throughout the year, these ones are sweet, aromatic therefore irresistibly juicy that they have to be cut open and feasted on in close distance to a tap (or stream), for cleaning up sticky hands and chin later on. These mangoes are fantastic for breakfast or in salads, they likewise make a easy and wonderful chutney for consuming over the summertime with onion bhajis, grilled chicken or grilled fish. Pudding-wise, I want to Mexico for motivation (well, obviously I do), where rice pudding is not the hot, cold-weather meal we understand here, however a light, cooled pudding fragrant with vanilla and citrus. Its the ideal pudding for a bright day.
Flattened tandoori chicken thighs with mango relish
The relish fasts to make and is beautiful with this spiced chicken, which can be prepared under the grill or on the barbecue, depending upon the weather condition. Serves 4.
8 skinless and boneless chicken thighs
3 garlic cloves, peeled and approximately sliced
little thumb-sized piece fresh ginger, peeled and approximately sliced
1 little red chilli, approximately sliced
tsp turmeric powder
2 tsp garam masala
1 tsp paprika
150g natural yoghurt
For the mango relish
150g soft brown sugar
150ml white-wine vinegar
1 star anise
red onion, peeled and extremely carefully sliced
2 garlic cloves, peeled and really carefully sliced
1 thumb-sized piece fresh ginger, peeled and carefully sliced
1 tsp black mustard seeds
1 red chilli, carefully sliced
3-4 ripe, sweet mangoes, stoned, peeled and approximately sliced
Salt and newly ground black pepper
First prepare the chicken. Put each thigh in between 2 sheets of clingfilm and flatten by slamming with a rolling pin up until its approximately 1cm thick. Put the flattened, tenderised chicken in a bowl. In a pestle and mortar, slam the garlic, ginger and chilli to a rough paste, then contribute to the bowl with the staying chicken active ingredients, rubbing in the marinade so the meat is covered. Cool while you make the relish.
Put the sugar and vinegar in a pan on a medium-low heat, give a boil and, as soon as the sugar has actually liquified, stir in all the other active ingredients and include a great pinch each of salt and pepper. Delegate simmer for 25-30 minutes, up until the liquid has actually minimized, then remove the heat, change the spices to taste, then reserved to cool.
Heat the grill (or barbecue). Season the chicken all over, then lay on a rack set over an oven tray. Grill for 10-12 minutes, turning it midway through. When the chicken is brown at the edges and prepared though (check by cutting into a thigh: if the juices run clear, its done), transfer to plates and serve with the relish together with. To bulk it up into a square meal, include a light cucumber salad and/or a cardamom rice salad with flaked almonds and dried apricots.