Tuesday, June 16, 2009

Chicken Again?

If you are like me, finding new, tasty and creative ways to serve chicken is a constant challenge.

Here is my latest attempt: Cashew Crusted Chicken With Mango Sauce served with Tropical Rice.

Easy to prepare. I did it off the cuff.

I prepared the rice in the rice cooker with coconut milk, chopped figs, cashew halves, turmeric, cumin, coriander, salt and bay leaf.

The mango sauce was chopped Champagne mangoes cooked on low with a little sugar, orange mango juice, slat, fresh lemon peel and juice and heavy cream. At the end I pureed it until smooth. Yummy!

I seasoned the chicken tenderloins and then turned them into chopped cashews. I sauteed them with some olive oil until done.

Then I put it all together.

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