Moroccan Chicken and Mango Salad with a Mushroom and Nut Pilaff

by Finy (follow)
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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
Serves: 2

For the pilaff
1 tbsp oil
medium onion, sliced
Small clove garlic, crushed
125 g mushrooms, quartered
1 stick celery, chopped
red capsicum, chopped
green capsicum, chopped
55 g cashews, chopped
tbsp soy sauce
110 g brown rice, cooked
For the chicken
300 g chicken breasts
1 tbsp ground coriander
tbsp dried parsley
1 tsp cumin
tsp turmeric
tsp chilli powder
tsp dried mint
1 mango, peeled
cucumber, peeled, seeded and cut into half rounds
Bit of lettuce (optional)
cup yoghurt

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.


Toss lightly.

Serve with the rice, or alternatively put on a bed of lettuce leaves.

Add the yoghurt to the top.


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