Mango-lacquered chicken fillets
2 mangos, peeled
3 garlic cloves
2 inch pieces of peeled ginger
2 tbs shredded mango chutney (I used my Anila chutney)
4 tbs light soy sauce
4 tbs water
1 red chilli (or 1 tsp dried chilli flakes)
5 or 6 chicken mini fillets, or 2 normal sized ones
Take your mango flesh and whiz in a processor with the garlic, ginger, chutney, liquids and chilli.
Pour into a bowl and add your chicken. Leave to marinade for a couple of hours. When you're ready to cook, you can go several ways: grill, watching like a hawk, until done, or bake in an oven gas mark 5 for 20 mins, turning once, or do what I did: pop into a Remoska for around half an hour.
I served up with some couscous to which I'd added a couple of chopped tomatoes, lots of fresh coriander and a spritz of lemon juice. A lovely summer dish.