day of week

Moroccan Chicken and Mango Salsa

23 December 2010

Moroccan Chicken and Mango Salsa

Right now, in Australia, fruit is so plentiful that it is really, really cheap – including mango!
This is one of my favourite meals to serve on a summer evening. Each member of our family receives their own bowl and we sit outside in the garden to eat. It’s bliss.

Moroccan Chicken
1 onion
2 garlic cloves
2 tbs fresh lemon juice
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander
1kg skinless chicken thigh fillets

Throw the ingredients into a food processor (except chicken). Rub all over the chicken. Place in an airtight container and put in the fridge for 1 hour. Then grill the chicken until cooked. (Or fry on a grill pan.)

Mango Salsa (I made this one up!)
1/8 of small red onion, diced finely
1 mango, diced
handful of cherry tomatoes
handful of roasted cashew nuts, chopped
a sprinkle of chives, chopped
splash of balsamic vinegar

Mix all ingredients into a bowl and toss.

Serve it all with rice and greens.

Enjoy (outside or inside).