Eating mango with your meal is like sneaking in an early dessert. Sweet, tangy, tropical, brilliantly colourful, perfumed and tantalizing. Mangoes are nature’s way of saying “Aren’t I amazing?”
I first saw mangoes eaten whole in Mexico city. Our friends had a lovely set of silver mango forks, with super long central tines which when inserted into the pit, near the stem end, allowed the skin to be peeled down, in several strips. They just bit into the luscious fruit–like a temperate ice cream cone.
In Montserrat, I saw massive mango trees, laden with dangling fruit, like multiple holiday ornaments.
As wonderful as they are, mangoes, are not integral to this recipe. They just happen to go really well as an accompaniment, especially with the leftover Sesame Ginger Chicken.
Sesame Ginger Chicken Ingredients
- 1 whole chicken, cut into 8 pieces, skin removed (can use just white or just dark if preferred)
- 1/4 c low sodium soy sauce (or less, if watching your salt consumption)
- 2 T fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 t freshly ground pepper
- pinch crushed red pepper flakes
- 1 egg, beaten
- 1 c sesame seeds, toasted
- 1 c panko (Japanese breadcrumbs)
- 1 T vegetable oil
- chili sauce (optional), to serve on the side
Mix soy sauce, ginger, garlic, pepper and red pepper flakes in a bowl, then combine with chicken in a large baggie. Refrigerate 3 hours to overnight. Preheat oven to 400 degrees. Lightly grease a 9 x 13″ baking dish.
Combine panko and sesame seeds on a large plate. Remove chicken from baggie, then add the beaten egg to the marinade. Dip each chicken piece in the marinade, then in the panko, before placing in the baking dish. Spray or lightly brush with oil, then bake for 45 minutes until brown and crisp.
Tastes good with sweet and spicy chili sauce drizzled on. The first night I served it with rice that was cooked with celery, scallion, red pepper, spinach and egg.
The second day I served the Sesame Ginger Chicken atop a salad of arugula, mango and red pepper, dressed with chia oil, seasoned rice vinegar, sea salt, freshly ground pepper and sprinkled with cilantro and toasted coconut flakes. It was the best salad I’ve eaten in a while. The toasted coconut flakes are not optional–so sweet, salty, tasty good.
- Check out this portion control post on Eat, Spin, Run, Repeat. It is a wonderful guide to healthy eating and weight loss.
- Thanks once again to “Cooking With Love” for yet another delicious recipe. Support this excellent Maimonides fundraiser, treating yourself, your loved ones and those in need simultaneously. I’m hoping that my good friend Cheryl Levy will not come to regret allowing me to post as many of their recipes as I’d like.
- “The Art of Eating” is a 744 compilation by M.K.F. Fisher. I’m halfway through it, and along comes an invitation to attend an Appetite for Books gathering for “The Art of Eating; 25 years with Ed Behr and James MacGuire.“