CEimB: Chicken with Mango Barbecue Sauce

Doesn’t that recipe title just make you want to cook it?  It IS as good as it sounds.  Thanks to Aggie of Aggies Kitchen who picked the recipe for all the CEimB cooks this week and where you can go to get the recipe should you want to make it.   Here we go…

Most of the ingredients

Most of the ingredients are pictured. Missing from the photo are the olive oil, salt, pepper, lime juice.   I substituted red wine for the red wine vinegar.  As for going by the ingredient measurements in the recipe, I must confess that I reverted back to my wicked ways and simply eye-balled it.  This week was busy and it seemed every dinner was a rush job.

Changes in methods included using my ever faithful immersion blender (love this gadget)…

The immersion blender was used instead of a blender. It is SO much easier to clean. 

The marinating of the chicken and the Quorn (meatless chicken) was done over four hours instead of one.

Making of the Marinade:

This smelled absolutely wonderful while cooking. The onions, peppers, garlic, allspice where coming together to emit the most heavenly aromas.  We just wanted to capture it in a bottle for future use to perfume the house…okay…well maybe just the kitchen. 

The mango was delicious and almost didn’t make it into the marinade due to the tasting requirements all chefs should practice.  Oh… is that just for cooked items?

There were two different meals prepared:  Meat and Meat”less”.  

The chicken as prepared using the recipe from “The Food You Crave”

The Meat-Less version prepared using the recipe however substituting “Quorn” for chicken

As you can see, Ted is the saucey person around here.

On the side of our Chicken with Mango Barbecue Sauce was Sauteed Kale and Onion, Garlic and White Kidney Beans.

This recipe was wonderful.

Thanks to Aggie – great pick!

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