Today's Craving Ellie in my Belly recipe, Chicken with Mango BBQ Sauce, was chosen by Aggie over at Aggie's Kitchen. If you haven't already been to Aggie's blog, you really should go and check it out. She always serves healthy, family friendly meals and her pictures are gorgeous. I am hoping that once we relocate to Georgia, I will get a chance to meet her- she will only be a few hours drive away!
The chicken dish sounded easy enough, but I have to say, I was a little skeptical about the sauce. I love mangoes and BBQ sauce is good too, but together? I wasn't sure.
Then I started sauteing the onion, garlic, and red peppers, with some of the spices, and I knew that we were going to love the sauce.
When I pureed it and added the mango, the smell reminded me of a delicious soup.
Once you get the sauce made, you marinate the chicken for a bit and then pop it under the broiler for a short time. Luckily there is enough sauce that you get to pour more of the delicious stuff on top and you are ready to go.
I had cooked quinoa and rice in the fridge, so I gave the kids their choice and served it over the top. We also had corn on the cob and sauteed kale on the side. It made for a very pretty plate and a delicious dinner. Thanks Aggie for a great pick! I am definitely going to be making this one again.
Go check out the Craving Ellie Blogroll to see what everyone else thought!
2 tablespoons olive oil
1 onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
1 teaspoon salt
Freshly ground black pepper
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 (I omitted these)
2 boneless, skinless chicken breasts (about 3/4 pound each)
Heat the oil 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.
Put 1 cup of the barbeque sauce into a sealable plastic bag with the chicken and marinate for 1 hour.
Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, 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.
Up Next- Pan Seared Oatmeal with Warm Fruit Compote