I don't know about you, but it makes me feel good when someone asks my opinion on food. I seriously don't consider myself a great cook - a good cook, yes, but great?? I don't think so, I mean I know I still have a ton more to learn. So, when someone asks ME what I would do if I was going to make something a certain way.. I feel pretty dang cool :)
While trying to decide what to do with some chicken wings, Stephen (The Obsessive Chef), asked me if I had any ideas on a glaze for them. He explained to me that he was going to use Indian spices on the chicken and my mind went immediately to mango! For some reason, those two always go together. Check out Stephen's recipe HERE.
Well, I of course didn't have the exact spice he used, so I figured I'd make my own little concoction. The only thing I would have done different would have been to add a tiny bit of turmeric instead of the curry powder. I didn't think I had turmeric, so I left it out, only to find out two days later that I did indeed have turmeric, I just didn't look deep enough in the cabinet! Oh well.. this was still a really fantastic meal!
What helped make it so delicious, were the very simple, very wonderful smashed potatoes (first seen on For the Love of Cooking). Mine don't look that pretty.. sort of plain.. but they were ever so delicious. Did I mention how simple they were to make too? Only thing I will do differently next time (cause there will be a next time) is to add some parmesan cheese right after taking them out of the oven.
Mango Yogurt Marinated Chicken
Adapted from Stephen, The Obsessive Chef
1/4 cup mango chutney
1/4 cup Greek yogurt
1/4 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 garlic clove, finely minced
2 large boneless, skinless chicken breasts
In a small bowl, mix together all the ingredients except the chicken, until well combined. Remove 3 Tablespoons of the sauce for later, pour the remaining over the chicken, cover, and refrigerate for 4 hours.
Preheat grill to 375 degrees F and oil the grill grates. Place the chicken on the grill and cover. Grill 6-8 minutes per side or until the chicken reaches an internal temperature of 160-165 degrees. Remove from grill and allow to rest for 3-4 minutes before serving. Serve with reserved sauce. Enjoy!
Recipe courtesy Pam, The Love of Cooking
10-12 Dutch yellow baby potatoes
fresh cracked pepper
Cook the potatoes in boiling water for 15 minutes or until fork tender. Drain and allow to cool a bit.
Preheat oven to 425 degrees F. Place one potato at a time on a paper towel. Fold the paper towel over the potato and carefully smash the potato with the palm of your hand. Place on a baking sheet and continue smashing each potato. Drizzle with olive oil and season with garlic salt and pepper. Roast in the oven for 10-15 minutes or until golden brown, carefully flip the potatoes and continue roasting an additional 10 minutes. Carefully remove from oven and serve with your favorite dipping sauce. Enjoy!
One Year Ago: Apple Chipotle Pork Chops
Two Years Ago: Devil's Food Cake Cookies