I had a friend over for dinner last night. It was a somewhat impromptu invitation but I did have three chicken breasts already defrosted so I had managed at least that level of planning. I created this menu in about five minutes while standing in front of my fridge looking at the contents: paprika yogurt chicken breasts served with mango chutney on top of basmati rice and garnished with fresh sliced cucumber. Including pauses to chat and drink some whine, the whole meal took me less than 40 minutes to prepare and cook.
Some time back I posted a much more elaborate recipe for mango chutney. The recipe I'm posting this time is scaled down to be easy and quick to make.
Rinse the breasts and pat dry. In a large saucepan or pot, mix a copious amount of sweet paprika (more than you think is required), some dried rosemary that you've rolled between your hands in an attempt to rejuvenate it a bit, and about a cup of good yogurt. If you have fresh rosemary, use that instead! Stir this mixture well. Arrange the chicken breasts in the pan and spoon the yogurt mixture over and around to completely smother them. Set aside. No need to refrigerate them because you'll be cooking them shortly.
Thinly slice one medium or four or five small red onions. Place the onions in a saucepan with some olive oil and give them a good stir over medium heat to begin to brown them. Clean and thinly slice a small red bell pepper. Add to the onions and give it all another good stir.
Wash and peel two ripe mangos. Dice into smallish pieces and add to the onions and red bell pepper. Give everything a good stir and reduce the heat a little bit.
Add 3-4 tablespoons of honey and generous portions of dried ginger and fresh ground black pepper. If you have fresh ginger, use that instead! Give your salt mill a couple of small twists over the pan. Add about 1/2 cup of water to the pan, stir very well, and reduce the heat a little bit again.
Peel and finely chop two cloves of garlic. Add that to the mango chutney along with 3 or 4 tablespoons of cider vinegar. Stir and reduce the heat again.
Let the chutney simmer for a few minutes, stirring often. You can add more water if needed but I find it comes out best if you only add water once at the beginning. Your goal is to reduce the liquid so the chutney becomes thick and sticky. Turn off the heat and transfer the chutney to a small serving bowl to cool.
Measure out your rice and water into a pot and start it cooking.
Put the pot with the paprika yogurt chicken breasts on low to medium heat. You don't want to boil the yogurt. As you heat the mixture slowly the yogurt will thin and separate. Turn the breasts a couple of times.
When you judge the chicken to be done (it will only take a few minutes), turn off the heat and let the breasts sit in the sauce until the rice is done.
Clean and slice a small cucumber. Arrange the slices on a plate and drizzle with balsamic vinegar.
You can serve the chicken breasts and rice directly from their cooking pots or dirty up more dishes and put them in serving bowls. Depends on who you are trying to impress, I suppose.
Quick, easy, healthy, low fat, low salt, colorful, and tasty!
Some time back I posted a much more elaborate recipe for mango chutney. The recipe I'm posting this time is scaled down to be easy and quick to make.
Rinse the breasts and pat dry. In a large saucepan or pot, mix a copious amount of sweet paprika (more than you think is required), some dried rosemary that you've rolled between your hands in an attempt to rejuvenate it a bit, and about a cup of good yogurt. If you have fresh rosemary, use that instead! Stir this mixture well. Arrange the chicken breasts in the pan and spoon the yogurt mixture over and around to completely smother them. Set aside. No need to refrigerate them because you'll be cooking them shortly.
Thinly slice one medium or four or five small red onions. Place the onions in a saucepan with some olive oil and give them a good stir over medium heat to begin to brown them. Clean and thinly slice a small red bell pepper. Add to the onions and give it all another good stir.
Wash and peel two ripe mangos. Dice into smallish pieces and add to the onions and red bell pepper. Give everything a good stir and reduce the heat a little bit.
Add 3-4 tablespoons of honey and generous portions of dried ginger and fresh ground black pepper. If you have fresh ginger, use that instead! Give your salt mill a couple of small twists over the pan. Add about 1/2 cup of water to the pan, stir very well, and reduce the heat a little bit again.
Peel and finely chop two cloves of garlic. Add that to the mango chutney along with 3 or 4 tablespoons of cider vinegar. Stir and reduce the heat again.
Let the chutney simmer for a few minutes, stirring often. You can add more water if needed but I find it comes out best if you only add water once at the beginning. Your goal is to reduce the liquid so the chutney becomes thick and sticky. Turn off the heat and transfer the chutney to a small serving bowl to cool.
Measure out your rice and water into a pot and start it cooking.
Put the pot with the paprika yogurt chicken breasts on low to medium heat. You don't want to boil the yogurt. As you heat the mixture slowly the yogurt will thin and separate. Turn the breasts a couple of times.
When you judge the chicken to be done (it will only take a few minutes), turn off the heat and let the breasts sit in the sauce until the rice is done.
Clean and slice a small cucumber. Arrange the slices on a plate and drizzle with balsamic vinegar.
You can serve the chicken breasts and rice directly from their cooking pots or dirty up more dishes and put them in serving bowls. Depends on who you are trying to impress, I suppose.
Quick, easy, healthy, low fat, low salt, colorful, and tasty!
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