Honey glazed chicken with mango salsa and herb rice

My children love chicken and nothing makes me happier than when I know they love what I make for them. So on the occasion of Mothers Day decided to try something new with chicken. The kids loved it. The dad loved it. I slept a happy mum.

Ingredients:
4 boneless skinless large chicken breasts
1 tsp sesame seeds (optional)

For the marinade
3 tbsp olive oil
3 tbsp honey
1 lemon juice and zest
1-2 tsp salt
1 tsp pepper powder
3-4 tsps red chilly powder
1 tsp cinnamon powder
2 tsp cumin powder

Recipe:
1. Mix all the ingredients for the marinade.
2. Clean the chicken breasts. Place one by one in a sandwich bag and pound till the chicken breast becomes flat. I generally use my empty vinegar bottle for pounding. Pounding will make sure the breast is thin and will cook easily. Another option is to gently cut it horizontally to reduce thickness to half.

3. Place the chicken in an air tight container and pour the marinade, gently rubbing it into the chicken as much as possible. The marinade is not thick so it may look like nothing is sticking. That's fine.
4. Refrigerate for 2-3 hours or overnight
5. Preheat oven to 200 deg C. Place the chicken in a baking tray and put in the oven for 20 mins or till it's 80% done. The marinade will still be floating around the chicken. Yup, it's still fine.
6. Remove from oven and place all the contents of the baking tray on a non stick pan. Spread some sesame seeds on the chicken. Let this cook uncovered for 5 mins till all the juices become thick and start coating on the chicken. Make sure the juices do not burn.
7. Serve with mango salsa and herb rice.

For the mango salsa, take
1 big almost ripe mango (but not over ripened)
1 small red bell pepper
1 small onion
1/2 lemon juice
salt
some coriander.

To make the salsa simply peel and chop the mango. Finely cut pepper and onion and add to the mango. Add lemon juice and salt. Add some chopped coriander. Mix well.

For the herb rice, take
1 cup long brown rice,
2 cups warm water
1 onion
1 tbsp butter
Italian seasoning
salt to taste.

To make the herb rice, wash the rice clean and add 2 cups warm water. Add salt. Pressure cook for 3-4 whistles. Heat the butter in a pad, add chopped onion and then the cooked rice. Add italian seasoning and mix well.

p.s: My son, a foodie, who's especially fond of chicken scribbled a thank you note for me before he went o bed. Keep the chicken coming mommy.

Comments

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