Inspired by South African cuisine, this quick dinner keeps fat in check without sacrificing tangy flavor from the likes of mango, ginger and pomegranate.
3 tbsp smoked paprika
1 1/3 tsp unsweetened cocoa powder
1 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp coarse sea salt
16 oz boneless, skinless chicken breasts
1 tsp olive oil
1 cup chopped sweet onion (such as Vidalia)
1 tbsp minced fresh ginger
1/2 tsp red pepper flakes
1/2 clove garlic, minced
6 oz frozen mango chunks, thawed and cut into 1/2-inch cubes
1/3 cup apple cider vinegar
1 tbsp plus 1/4 tsp raw honey
1/2 tsp ground cinnamon
1/2 cup pomegranate seeds
4 tsp chopped unsalted almonds, toasted
Preheat oven 375°F. Line a large baking dish with foil.
In a medium bowl, combine paprika, cocoa powder, 1 tsp ground ginger, 1/4 tsp cinnamon and salt. Add chicken and dredge through mixture to coat. Transfer chicken to dish and cover with foil. Bake until cooked through, 30 to 35 minutes.
Meanwhile, prepare chutney: In a medium saucepan, heat oil on medium-high. Add onion, 1 tbsp fresh ginger and pepper flakes and sauté, stirring often, until onion softens, about 4 minutes. Stir in garlic and sauté until fragrant, about 30 seconds. Add mango, vinegar, honey and 1/2 tsp cinnamon and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Stir in pomegranate and cook for 10 to 15 more minutes, until liquid evaporates
To serve, top chicken with chutney. Garnish with almonds.
Serving Size: smoky chicken breast and 1/2 cup chutney
Inspired by Jamaican cuisine, in which warming spices are often paired with vibrant fruits, this chicken dinner boasts an irresistible balance of savory and sweet. To easily slice the collard greens, stack the leaves, roll them up into a cylinder and cut crosswise into strips.
A South Asian delight, mango chicken is an unexpected crockpot recipe your friends and family won't ever suspect slow cooked all day while you binge-watched Netflix. Try serving it over brown rice or your favorite ancient grain.