1/2 cup olive oil

6 garlic cloves,minced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper

1/2 tsp ground allspice

1/4 tsp ground cinnamon

4 (6-ounce) boneless skinless chicken breasts,trimmed

2 mangoes,peeled,pitted, and cut into 1  1/2-inch cubes

1  1/2 cups white rice

2  1/4 cups water

1/4 cup chopped fresh parsley

1.Whisk oil,,garlic,cumin,chile powder, 1 tsp salt, 1/2 tsp pepper, allspice, and cinnamon together in bowl. Transfer 1/4 cup oil mixture tolarge bowl, add breasts and half of mango pieces, and toss to coat. Thread coated mango pieces evenly onto four 12-inch metal skewers. Transfer breasts and skewered mango pieces to plate and season with salt and pepper.

2. Heat 3 tbsp oil mixture in large saucepan over medium high heat. Add rice and cook, stirring constantly, until rice is opaque, about 3 minutes. Add water and 1 tsp salt to pan, bring to boil;, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes.

3. Meanwhile, grill breasts and mango skewers over hot fire until meat registers 160 degrees and mangoes are charred, 5 to 6 minutes per side (for each). Transfer breasts and mango skewers to platter and tent with aluminum foil. Chop remaining mango into small pieces. Add parsley and chopped mango to rice and toss to combine. Season with salt and pepper to taste. Drizzle remaining oil mixture over chicken and serve chicken with rice pilaf and grilled mango.

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