Ca­lypso® mango Sticky Chicken

Better Homes and Gardens (Australia) - - Easy Entertaining -


1 Ca­lypso® Mango

2 large gar­lic cloves, crushed 3cm piece fresh gin­ger, peeled & grated

2 tsp lemon­grass paste

1 tbs Sriracha

1 lime, juiced

2 tbs fish sauce

1 tbs grated palm sugar

1/2 tsp sea salt flakes, crushed Olive oil cook­ing spray

8 skin­less, bone­less chicken thighs 1 large sweet potato, peeled Veg­etable oil for fry­ing Dressed Ca­lypso® mango

& salad leaves to serve


Cut, peel and chop the mango. Place into a food pro­ces­sor with the gar­lic, gin­ger, lemon­grass paste, sriracha, lime juice, fish sauce, sugar and salt. Process un­til smooth. Trans­fer to a bowl or snap lock bag.

Add the chicken to the mari­nade and mix well to en­sure it is well coated. Cover and re­frig­er­ate for at least 2 hours.

Pre­heat a char­grill or bar­be­cue grill to medium heat. Re­move the chicken from the mari­nade and spray both sides lightly with oil. Cook for about 8-10 min­utes on each side or un­til cooked through.

Mean­while, use a man­dolin or potato peeler to thinly slice the sweet potato into thin rounds or long strips. Pat dry with pa­per towel. Half fill a medium saucepan with oil and heat over medium un­til hot. Cook the sweet potato in batches, for 3 min­utes un­til lightly golden. Use a slot­ted spoon to re­move to a wire rack to cool.

Serve chicken with a mango salad.

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