** A note from Stacey ** Meet Colleen of Colleen’s Kitchen, a new contributor to Newlywed Survival! Please give her a big welcome, we are lucky to have her!
Lately I have been seeing commercial after commercial for a national chain restaurant featuring a dish called Mango Chile Chicken. The idea of the combination of those flavors makes my mouth water. Now most people would just go to the restaurant, order it up and be content. But not yours truly.
See, I have no love for national restaurant chains. I find that the food is typically not fresh, just reheated from some frozen state, and over-sauced to cover over the fact that it is not fresh. But the idea of the contradiction of sweet mango and spicy chile intrigued me, so I decided to create my own.
And I am so glad I did. The resulting spicy chicken, served over a bed of sweet, creamy coconut pearl couscous and topped with a juicy mango-based salsa is like a foodgasm for the tastebuds.
Spicy grilled chicken nested in a bed of sweet, creamy coconut pearl couscous and topped with a juicy mango salsa is like a foodgasm for the tastebuds
- 2 mangoes, peeled, pitted and diced
- 1 chipotle pepper in 1 tbsp adobo sauce
- juice of 2 limes
- 1 lb. boneless, skinless chicken breast tenderloins
- 1 cup pearl (aka Israeli) couscous
- 1 1/3 cup light coconut milk
- 1 poblano chile, seeded and diced
- 1/2 red onion, diced
- 1/2 cup chopped fresh cilantro
- pinch of sea salt
- In a blender, puree 1/2 of one mango, the chipotle pepper and adobo sauce, and the juice of 1 of the limes until liquefied.
- Cover the chicken with the mango puree in a resealable plastic bag and let marinate over night.
- Heat a medium pan over medium heat and spray with olive oil.
- Add the pearl couscous and toast about 3-5 minutes until lightly browned.
- Add the coconut milk and bring to a boil. Stir, reduce heat to low, cover and simmer for 15 minutes or until all of the liquid is absorbed.
- In a medium bowl, combine the remaining mango, poblano chile, onion, cilantro, remaining juice of 1 lime, and a pinch of sea salt. Stir well to combine and set aside.
- Heat a skillet over medium heat (I highly recommend a ridged, cast iron grill pan for this). Cook the chicken tenderloins about 2 minutes on each side or until cooked through.
- Serve the chicken on top of a bed of the coconut pearl couscous and top with a generous scoop of the mango salsa.
Shared at Tasty Tuesday, Tuesday Talent ShowFrugal, Frugal Food Thursday