mango bbq chicken with mango salsa couscous

>> Monday, August 9, 2010

first off, sorry for the delay in this post. i made this for dinner last thursday and haven't had a chance to post until now. i guess i had too much fun over the weekend.

i'm going to go ahead and throw this out there - this wasn't my favorite recipe in the world - but it was still good. i just felt like something was missing from the meal. however, the sauce was a great combination of sweet (from the mangoes) and spicy (from the jalapenos). i think next time i need to serve the chicken with more of the bbq sauce to add more flavor to the dish. i served it with mango salsa couscous from one of those pre-made mixes. (click on link to see what brand to buy.) i'm usually not one for those things because i like to add my own fresh ingredients, but meagan promised me it would be delicious. and it was.

(recipe from ellie krieger @ food network) 

2 tablespoons evoo
1 onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons molasses
2 tablespoons worcestershire sauce
2 tablespoons lime juice
1/4 cup low-sodium tomato sauce
1 mango, diced (about 1 1/2 cups)
2 to 3 jalapenos, minced
4 boneless, skinless chicken breasts

heat the evoo in a medium-sized skillet over medium-high. add the onions and cook until translucent, about 2 minutes. add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. stir in the vinegar, molasses, worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. transfer the mixture into a bender and add the mango and jalapeno. blend until smooth. put 1 cup of the barbeque sauce into a sealable plastic bag with the chicken and marinate for 1 hour.

preheat a grill pan with evoo over medium high heat. grill about 5 to 7 minutes per side until chicken is cooked all the way through, turning once. let the meat rest for 10 minutes before slicing. spoon about 1/2 cup of barbeque sauce over the meat slices and serve on top bed of couscous. (i didn't do this step - but make sure you do it).


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