Monday, October 6, 2008

Mango Turkey

MANGO TURKEY

The other night I went to the fridge and saw that I had 3 mango's and I needed to use them. When I cut into them I realized they were not very sweet so I decided to make a chutney out of them and then marinate some turkey breasts and drumsticks.
Mango Chutney
Half of a medium sized red onion diced
3 mango's
1 jalapeno
1 tsp ginger
3 - 1/8 cups of water depending on how fast your chutney reduces
1 tablespoon lime zest
2 limes for juice
1/4 Valencia dried orange peel
In a medium sauce pan saute the onions in olive oil until caramelized
Dice the mango and add ginger and jalapeno. I got rid of the seed and veins in the jalapeno but if you want it more spicy than use the entire jalapeno. I use a microplane for the ginger so it dissolves easily and there are no chunks
Once the ginger, caramelized onions, jalapenos and mango's have sauteed for 5 minutes then add the lime zest and lime juice.
Let this mixture saute and add the 1/8 cup of water allowing the mixture to reduce it if begins to stick and become to thick add more water. You want the mango's to break down.
I let this cook for 25 minutes until it is very thick. The chutney will be tart and have a hint of sweetness allow it to cool before covering the turkey with the chutney.
Before covering the turkey with the mango chutney liberally salt and pepper the turkey on both sides. Then cover with chutney let it sit for 10 minutes and then bake in a 375 degree oven. Bake for 45 minutes. 30 minutes into baking baste with the mango juices in the bottom of the pan
I tested the turkey with a thermometer and once it was done I allowed it to rest for 10 minutes before I sliced it.
I served it with whole grain couscous follow the instructions on the box. I used chicken stock instead of water and put in dried cranberries at it boiled. Once the couscous was done I folded in some toasted almonds
I also roasted some broccoli at 375 until it was tender but had a nice char to it. This is my favorite way to eat broccoli
And also a side salad of baby greens cherry tomatoes, dried cranberries, toasted almonds and goat cheese. Dinner was fantastic.
I also took the pan drippings and drained the fat off and reduced them in a pan which chicken stock to make a mango gravy.

7 comments:

Leslie said...

Now this looks like a wonderfully healthy dinner. I always use chicken stock in place of water..in rice as well.
Thanks for your comment on my Potatoes. They are a really tasty treat!

Elra said...

Wow, what a lavish meal you have there.
Your chutney sounds delicious especially with added jalapenno, it adds nice spiciness to it.
Cheers,
Elra

Maryanna said...

These flavors together sound great.

Zita said...

Woow! you really have the most amazing flavors combo around, superb!

Michelle said...

You just can't go wrong when you pair mango with meat. This looks brilliant. :-)

Lisa Michelle said...

You are amazing. Always step by step photos, creative ideas (love that you stuffed the crust with cheese on one, which I'm sure turned out ten times better than those other 'places' that do that), and your thumbs up man :)

Haley said...

Great blog! I love all of the pictures that show every step of the recipe, that is always so helpful. This chutney sounds amazing! I love mangoes, and am always looking for great recipes to use them in.

I would love to write about your chutney recipe on our blog! If you are interested send me an email at haley@keyingredient.com