Yogurt Chicken with Fresh Mango

Summary: I found this recipe years ago on epicurious. It's a great springtime dinner- full of bright flavors!

Yield: serves 8

Ingredients:

  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 4 garlic cloves
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • 1 tablespoon coarse kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup olive oil
  • 1 cup plain whole-milk yogurt
  • 1/4 cup fresh lemon juice
  • 2 (2 1/2-pound) chickens, quartered
  • 2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
  • 2 cups jasmine rice
  • 3 cups water
  • 1/2 cup pine nuts, toasted
  • 6 fresh cilantro sprigs

Instructions:

Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.

Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.

Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.

Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.

**When serving this dish with something hearty like the coriander flatbreads, I opt not to make the mango-jasmine rice. Instead, I serve fresh, cubed mango on the side of the chicken and make extra yogurt sauce from the remaining herbed oil that's the base of the marinade.