Mango anything always sounds good to me. What isn’t to like about a ripe mango? Of course, its versatility as a fresh fruit, in salsa, baking, paired with meat etc. makes it pretty appealing. A few years ago, Brion & I spent 3 months in Cuenca, Ecuador. It was quite an ‘adventure’ but a valuable experience for us. If you follow my blog, you may recall the article I posted in July 2016 entitled ‘Dutch Apple Pie’.
Today, I wanted to tell you about the ‘markets’. Ecuador is famous for its colorful indigenous markets. Because the city of Cuenca sits high in the southern Andes mountains, it experiences spring-like weather year round. Small farms that surround this Colonial city grow a variety of lush produce in the rich, volcanic soil. These farmers bring their produce to these markets to sell to the vendors.
Cuenca has at least six major markets that usually entail a mix of indoor and open-air vendors. It is mind boggling when you see it for the first time. They sell a myriad of fruits and vegetables along with seafood, pork, beef and chicken, not to mention clothing, shoes, cook wear, sunglasses, etc, etc, etc. Of course, then there’s the fresh flower markets. All quite an amazing sight to see!!
As a rule, when it comes to chicken breast, I like to stuff them. I decided today,for something different, I would grill them as is and top them with some of those gorgeous mangoes.
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- 1 1/4 tsp ginger, ground
- 1 tsp cinnamon
- 4- 115 gram (each) chicken breasts, boneless/skinless
- 2 tsp oil
- 2/3 cup whole wheat couscous, uncooked OR use brown or white rice instead if you prefer
- 2 mangoes, peeled & chopped
- 1 navel orange, peeled & segmented
- 1 red pepper, cut in 1" chunks
- 1 green onion, sliced
- 2 Tbsp fresh cilantro, chopped
- 1/4 cup Mandarin Orange with Sesame Dressing
Ingredients
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- Mix spices on a plate; add chicken, turn to coat both sides of each breast. In a large skillet, heat oil & add chicken; cook 6-7 minutes on each side or until no pink remains.
- Meanwhile, prepare couscous as directed on package, omitting salt & oil. Place couscous on serving platter & lay chicken breast on top. Cover to keep warm.
- Add red pepper & green onion to skillet; cook for 1-2 minutes. Add mango, orange segments, cilantro & dressing; cook another minute or until heated through, stirring occasionally. Spoon over chicken.
