I believe this originated in Morocco, and the flavours of mango and chicken are excellent tbsp soy saucetogether.
I didn't want plain rice, so I made a mushroom and nut pilaff.
Preparation Time: 20 minutes plus standing time 1 - 2 hours
Cooking Time: 20 minutes
Ingredients For the pilaff 1½ tbsp oil
½ medium onion, sliced
Small clove garlic, crushed
125 g mushrooms, quartered
1 stick celery, chopped
½ red capsicum, chopped
½ green capsicum, chopped
55 g cashews, chopped
½ tbsp soy sauce
110 g brown rice, cooked
For the chicken 300 g chicken breasts
1 tbsp ground coriander
½ tbsp dried parsley
1 tsp cumin
½ tsp turmeric
¼ tsp chilli powder
½ tsp dried mint
1 mango, peeled
¼ cucumber, peeled, seeded and cut into half rounds
Bit of lettuce (optional)
½ cup yoghurt
Method For the rice
Heat the oil in a wok.
Add the onion and cook for about 5 minutes or until transparent.
Add the garlic, mushrooms, celery, red and green capsicum, cashews and soy sauce.
Stir fry for about 5 minutes.
Add the cooked brown rice, taste and add seasoning, and toss the pilaff together, stirring until heated through.
For the chicken
Add some oil to a wok.
Cut the chicken into bite-sized pieces and coat well with the combined spices (I defrosted what I thought was chicken breasts but they were legs which was not what I had wanted to use!)
Leave to stand for about 1 - 2 hours.
Cut the mango into bite sized pieces.
Stir fry the chicken in a hot dry wok for about 3 minutes or until the breasts are JUST done - do not overcook or they will be dry.
Remove the wok from the heat and add the mango and cucumber pieces.
Serve with the rice, or alternatively put on a bed of lettuce leaves.