Mango Coconut Chicken offers a light, refreshing summer meal alternative that’s sure to be a crowd-pleaser with your guests. And best of all, Angela Tunner, recipe creator, Renaissance Gourmet and author of Simply Summer-Gourmet Meals Made Deliciously Easy with Tips for Elegant Living says, “Leftovers are terrific in a sandwich the next day.” Now that’s what you call working smart in the kitchen.
The beauty of Angela’s recipe collection lies in that you can mix and match dishes to suit your preferences. For example, you can serve the Mango Coconut Chicken dish on its own, alongside a fresh, green salad or as a course in a bigger meal. Bespoke menus to delight those who gather around your table- how magnifique! These are unfussy, gourmet recipes that are accessible to even the most novice cook, delicious and nuanced with that French “je ne sais quoi” that make a meal a wonderful, memorable occasion.
In each and every Simply Summer recipe, Angela provides cooks with a complete recipe shopping list. The book isn’t a huge, clumsy tome, so feel free to take it with you to the market. Voila, you’ve eliminated another step in getting a terrific lunch or dinner on the table!
Mango Coconut Chicken
Recipe by Angela Tunner from Simply Summer
Shopping List:
- Chicken
- Sweetened shredded coconut
- Lemon
- Dijon Mustard
- Mango Chutney- Major Grey (note from Angela: “Major Grey is not a chutney brand, it is a chutney style. Look for it under various brand names in your supermarket in the condiment or ethnic grocery section).
- Plain yogurt
- Italian parsley
- Sea salt
- Black pepper
Tools and Equipment:
Measuring Cup and spoons, cutting board, knife, medium-sized mixing bowl and wooden spoon.
Ingredients:
- 4 cups of torn or shredded cooked chicken (about 3 medium-sized chicken breasts)
- ½ cup shredded sweetened coconut
- 1 tablespoon of fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons of Major Grey mango chutney (see tip above under shopping list)
- ½ cup of plain yogurt
- ½ cup of coarsely chopped Italian parsley
- ½ teaspoon sea salt
- Black pepper to taste
Method:
- Put the shredded chicken pieces into a medium-sized bowl.
- Add the coconut, lemon juice, Dijon mustard, chutney, and yogurt and toss until well combined. Add the parsley and toss until combined. Stir in the salt and pepper. Serve.
A interesting word about Dinner from Angela Tunner:
“Traditionally, dinner was primarily the largest meal of the day for those who lived in suburbia and worked in non-agricultural jobs. It was eat between noon and 1 pm mainly because artificial lighting was expensive and inefficient, so people ended the day and went to bed at sundown. We can now eat anytime of the day regardless of the darkness.”
WRITER'S NOTE:
*If you didn't catch Angela's time-saving and elegance-enhancing summertime tips to staying cool and organized for al fresco dining, click here.
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