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| From Jean's Kitchen
Who doesn't love a summer weekend? After a busy week, Saturdays and Sundays are when we have the time to try new recipes, shop for and prepare food, cook up a storm, and have a bit of fun with presentation ideas. Try the sample recipe below and enjoy!
- Jean Paré
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Hot Offer
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Was: $22.99 CAN, $19.99 US/INTL
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Pre-publication Offer
Easy Healthy Recipes is hot off the press! It's available exclusively on our website now. Order now to get your advance copy! Not in stores until August 1, 2005.
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Mango-Stuffed Chicken
| Chicken with a wonderful tropical taste. Garnish with Grilled Lemon And Lime.
| | | | Finely chopped mango (or 14 oz., | 1 cup | 250 mL | | 398 mL, can of sliced mangoes, | | drained and finely chopped) | | Finely chopped salted macadamia | 1/2 cup | 125 mL | | nuts (or almonds) | | Thinly sliced green onion | 2 tbsp. | 30 mL | | Finely grated lime (or lemon) zest | 1/2 tsp. | 2 mL | | Curry powder | 1/2 tsp. | 2 mL | | |
Whole chicken |
4 lbs. |
1.8 kg | | |
MARINADE | | Plain yogurt | 1 1/2 cups | 375 mL | | Lime (or lemon) juice | 1/4 cup | 60 mL | | Ground coriander | 1 tbsp. | 15 mL | | Curry powder | 1 tbsp. | 15 mL | | Finely grated peeled gingerroot | 2 tsp. | 10 mL | | Garlic cloves, minced (or 1 tsp., | 4 | 4 | | 5 mL, powder) | | Salt | 1 tsp. | 5 mL |
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Combine first 5 ingredients in medium bowl.
Place chicken, backbone up, on cutting board. Using sharp knife, cut down both sides of backbone to remove. Turn chicken over. Press chicken out flat. Carefully loosen, but do not remove, skin of chicken. Stuff mango mixture between meat and skin, spreading mixture as evenly as possible. Secure opening with wooden picks. Place stuffed chicken in large shallow dish.
Marinade: Combine all 7 ingredients in small bowl. Pour marinade over chicken. Stir until coated. Cover. Marinate in refrigerator for at least 3 hours or overnight. Drain and discard marinade. Preheat gas barbecue to medium. Place chicken, stuffed side down, on greased grill over drip pan. Close lid. Cook, using indirect cooking method, for 45 minutes. Turn over. Cook for 45 to 50 minutes until meat thermometer inserted in breast (not in stuffing) reads 180°F (82°C). Cut into serving-size pieces. Serves 6.
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1 serving: 427 Calories; 25 g Total Fat (12.6 g Mono, 3.7 g Poly, 6.3 g Sat); 108 mg Cholesterol; 14 g Carbohydrate; 2 g Fibre; 37 g Protein; 566 mg Sodium
Grilled Lemon And Lime: Choose lemons and limes that have smooth skins and small, shallow indentations for juicier fruit. Cut into wedges lengthwise. Place on greased gas barbecue grill over medium heat. Cook, turning occasionally, until grill marks appear. | | | | |
Reprinted from Weekend Cooking © Company's Coming Publishing Limited |
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