Ingredients
Marinade
- 200 grams Frozen Mango Chunks
- 80 grams sweet chilli sauce, or 1 fresh chilli
- 20 grams honey (or to taste)
- salt pepper to taste
Chicken
- 4 pieces skinless chicken breast
Coconut Rice
- 400 grams basmati or jasmine rice, rinsed
- 500 grams water
- 1 can Coconut Milk, 400ml
- 1 heaped tablespoon Coconut, moist flakes
- 1 heaped teaspoon coconut oil
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into bowl and blend on speed 7 for 10 seconds (or until smooth).
Pour marinade over chicken breasts and place in fridge minimum 3 hours, preferably overnight.
Place chicken and marinade in a lidded casserole dish in a pre-heated oven at 180 degrees and cook for 40 minutes.
Place rice into TM basket and rinse under cold water.
Place water, coconut milk and coconut flakes into mixing bowl. Insert TM basket with rice and cook 20 mins/100 degrees C/speed 4. Using the spatula, remove TM basket.
Remove rice from TM basket , fluff with a fork and stir through coconut oil. Serve immediately with the Mango Chicken sliced diagonally and mango sauce poured over to suit.
Marinade
Mango Chicken
Coconut Rice
Tip
Frozen mango chunks can be bought at the supermarket.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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