Moroccan Lemon Chicken with Mango Chutney
There's no need for a passport. Faraway flavor comes home in a soul-satisfying dish that taps the pucker of citrus, the heat of curry and the sweet of mango.
Serves: MAKES 8 SERVINGS
- 1 lemon
- 3 tablespoons olive oil
- 8 chicken breast halves, boneless
- 1 tablespoon salt, or to taste
- Freshly ground black pepper, or to taste
- 2 teaspoons curry powder
- 2 tablespoons olive oil
- 2 cups onion, thinly sliced
- 1-1/4 cups chicken broth or water
- 2 bunches asparagus, white and green
- 1-1/2 cups chickpeas, drained and rinsed
- Spicy Mango Chutney (recipe follows)
- 1/4 cup parsley, chopped
Spicy Mango Chutney Details
Serves: MAKES 1-3/4 CUPS
Total Time: 5 min
- 2 cups mango, chopped (about 2 medium)
- 2/3 cup dark brown sugar
- 2 tablespoons cider vinegar
- 1/2 cup raisins
- 1 tablespoon jalapeño, minced
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
1. Bring a large pot of salted water to a boil.
2. Cut the lemon in half.
3. Squeeze the juice one half of the lemon and thinly slice the remaining lemon half in rounds. Set aside.
4. Season the chicken with salt, pepper, and a little curry powder.
5. Heat the oil in a large nonstick skillet over medium-high heat.
6. Add the chicken and cook until golden, about 2 minutes per side. Place the chicken to a platter.
7. Pour off excess fat from the pan and return to the heat.
8. Add the onion, the remaining curry powder, and 1/2 cup of broth or water to the skillet.
9. Bring to a boil, scraping up browned bits from bottom.
10. Cover and cook over medium heat, stirring occasionally, until onions are soft, about 5 minutes.
11. Return the chicken to the pan, along with 3/4 cup broth or water, the lemon slices, and 1/2 teaspoon salt.
12. Bring to a boil. Reduce the heat, cover, and simmer 15-20 minutes, turning the chicken and stirring occasionally during cooking.
13. Meanwhile, trim 1-2 inches off the bottom of the asparagus spears, and cook in the boiling water until just tender. Drain the asparagus and save.
14. Stir the chickpeas and 1/3 cup of the mango chutney in with the chicken.
15. Simmer for 5 minutes or until the chickpeas are heated through.
16. Stir in the reserved lemon juice to taste.
17. Serve the chicken with the chickpeas, garnished with chopped parsley and the asparagus, with additional mango chutney on the side.
18. Spicy Mango Chutney: Combine the mangos and brown sugar in a 2-1/2 quart saucepan. Add the vinegar, raisins, jalapeño, garlic, ginger, salt, and pepper, bring to a boil and simmer 15 minutes. Transfer to a clean storage container. Cover and refrigerate for up to 2 weeks.