Chicken in Mango sauce

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Creamy chicken cooked with mango and cashew nut sauce.

Serves 4.

The ideas behind this Kenyan recipe came from New Internationalist Magazine.

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.

Ingredients

4
chicken breasts
a little
cooking oil
150 ml
chicken stock
240 ml
whipping cream
60 ml
FAIRTRADE red wine
15 ml
margarine
50 g
FAIRTRADE cashew nuts
2 medium
FAIRTRADE mangoes
15 ml
FAIRTRADE raw cane sugar

Method

Preparation

Peel and slice the mangoes.

Cooking

Season the chicken and then brown the fillets in a little hot oil to seal the flavours.

Add the chicken stock, bring to the boil, reduce to a simmer and cook, covered, for about 20 minutes or until the chicken is tender.

Remove the chicken to a hot dish and keep warm.

Adjust seasoning.

Whip the cream and then spoon it into the pan.

Stir in gently and heat slowly until the sauce thickens.

Mix the red wine and the sugar and add to the pan except for 15 ml.

Mix well.

In a side pan, melt the margarine and toast the cashews until light brown.

Keep a few for garnish and add the rest to the pan.

Put a few mango slices to one side for garnish, and, using the remaining wine, warm the other pieces and add to the sauce.

Gently re-heat and then pour over the hot chicken.

Assembly

Sprinkle with the remaining cashew nuts and arrange the mango garnish decoratively around the plate.

To serve

Serve with vegetables and spicy rice.