A taste of the islands! The spices and sweet-tart sauce are a wonderful combination, and just the way to start the summer grilling season. Great with freshly steamed green beans.
Original recipe makes 4 servings
Ingredients
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground anise seed
1 dash cayenne pepper
4 skinless, boneless chicken breast halves
2 cups water
1 cup basmati rice
1 mango – peeled, seeded and diced
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons cornstarch
1 1/2 tablespoons water
2 tablespoons dark rum
-
PREP
20 mins
-
COOK
45 mins
-
READY IN
1 hr 25 mins
Directions
- In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.
- Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender.
- In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.
- Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.
- Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.
Nutrition
Calories: 418 kcal
Carbohydrates: 62.4 g
Cholesterol: 67 mg
Fat: 3.5 g
Fiber: 1.9 g
Protein: 28.9 g
Sodium: 66 mg