Summary: I found this recipe years ago on epicurious. It's a great springtime dinner- full of bright flavors!
Yield: serves 8
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 4 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon coarse kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup olive oil
- 1 cup plain whole-milk yogurt
- 1/4 cup fresh lemon juice
- 2 (2 1/2-pound) chickens, quartered
- 2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
- 2 cups jasmine rice
- 3 cups water
- 1/2 cup pine nuts, toasted
- 6 fresh cilantro sprigs
Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.
**When serving this dish with something hearty like the coriander flatbreads, I opt not to make the mango-jasmine rice. Instead, I serve fresh, cubed mango on the side of the chicken and make extra yogurt sauce from the remaining herbed oil that's the base of the marinade.