Just skidding in before the month of May moves on. I’m not sure why I didn’t post this earlier, given how aware I am of time passing. Counting the daily fall in Covid cases and the lessening of restrictions – long may that last! – and watching the unfolding of spring each day. Time has slowed down in so many ways…and yet filled up in other ways.
Aside from a website glitsch – yes, that’ll help put the brakes on – I’m also wondering if it’s because my routine has changed. Suddenly more working time for online webinars, and more free time to walk and weed. And these wonderful light evenings. Sitting outside or taking time to water the garden, looking at each plant, seeing how it’s doing in this unusual heat.
Cooking more! Planning meals and writing food lists so that ‘unnecessary journeys’ for extra food shops don’t happen. Are you spending more time cooking or thinking about food? I certainly am!
This recipe is a lockdown version of a fab Rebel kitchen recipe from years ago. And apparently that was a follow on from Rick Stein’s Indian cookbook chicken kebabs. So it’s covered some miles with a few tweaks here and there to make it one’s own. I’ve taken the kebab out of it because I preferred it baked, turned out so tender and moist.
We’re loving it so much it’s a weekly repeat since lockdown began – sometimes with salmon fillets instead of chicken. And more recently lathered on cauliflower florets, delicious! Such an easy recipe, and that combo of lime, ginger and cardomon is divine.
If you use fish, then I’d suggest a more solid one like salmon, rather than a flaky white.
The marinade is pale and you don’t want to overbake to get colour, so I’d suggest adding a bright mixed salad or some rainbow veg to zhuzh it up. To make it look like it’s amazing taste.
Here, in this photo, the chicken’s on a bed of mashed butternut-sweet potato instead of rice. I couldn’t find a green mango the second time we ate it, when I thought, yes, a photo’s needed because this must be shared. It works well with mashed starchy vegetables, but I do love that green mango rice!
2 chicken breasts cut into bite-size portions
60g grated fresh ginger
1 lime, juiced
1 red chilli, seeds removed and chopped finely
2 tbsp yoghurt (use coconut yoghurt for dairy free; or you could use coconut cream instead!?)
1/2 tsp ground cardamom
1/2 tsp sea salt
1/2 tsp freshly ground pepper
Mango fried rice
140g mixed rice (brown, basmati, wild)
1-2 tbsp tamari sauce
1 green mango, cubed
Juice of 1 lime
1 tbsp oil
a generous handful of toasted slivered almonds – save some for decoration at the end
Mix together the lime juice, grated ginger, spices and yoghurt then add the chicken cubes and mix well. Let marinate for at least four hours, ideally overnight.
When ready to cook, place the chicken in its marinade on baking paper or parchment in a 160C degree (360 F) oven for approx 20-30 mins (depends on the size of those chunks and whether it’s a fan-heated oven).
Meanwhile, boil the rice and set aside when done.
When the chicken is almost ready, put the rice into a heated pan with oil. Add the cubed mango, lime juice, tamari and most of the toasted almonds and fry for about 5 minutes.
When ready, place the chicken on the rice – sprinkle the remaining almond slivers on top – and serve alongside colourful steamed veg or a rainbowl salad.
Let me know how you like it!