Today's recipe is brought to you by the Ataulfo mangoes that were in our last co-op veggie box, and seeing a similar recipe float by on our Co-op site.
You need: two ripe mangoes of any kind, green onions, garlic, ginger, peppers (mixed bunch for colour or use what you got on hand), limes, cauliflower, chicken (I used thighs) salt & pepper and some coconut oil.
Start by grabbing your trusty food processor down from its pedestal of gloriousness, then wash and rough hack the cauliflower in bits that are manageable by your processor. If you don't have a food processor, you can totally use the large size teeth on a box grater.
Pulse / blitz until rice sized pieces are formed, and generally no chunky bits, and all the same size.
You are now finished with the processor and dump the cauliflower rice into a bowl. It will hang tight until later on.
Enlist your hubby to slice the chicken thighs into bite sized pieces, preferably after he has poured you both a glass of wine.
Generously salt and pepper (and I mean Generous!)
While hubby is decimating the chicken bits, chop some garlic (you know me, the more then better!) and ginger into uniform bits.
Here's a neat-o trick I saw for chopping up a mango without chopping your fingers or turning the air around you blue trying to do so.
Grab a large glass, and slice your mango in half around the pit like you would an avocado.
Gently bring the sliced end of the mango down on the outside of the glass, pressing hard enough that you are pushing through the flesh, against the pit. Raise your hand if that made any sense at all.
Please see the picture for clarity's sake.
Once you have done both sides of the mango, all that should be left is the pit!
Then grab a large spoon, and spoon out the flesh, which can then be chopped.
Don't forget to give the pit to your hubby and/or children for them to knaw on while cooking dinner!
Grab your trust large frying pan, and toss a good spoonful of coconut oil on high heat. I love that stuff; it is amazing!
Once it is melted and quite hot, toss the chicken in in batches (you want it to brown, not steam)
After all the meat is cooked, remove from the pan and set aside.
Inform Hubby that he's not done quite yet, and that he has to chop green onions and peppers for you.
The peppers can be in bite sized pieces thank you!
Quickly stir fry them in the hot frying pan that the chicken just came out of.
Once the peppers are out, toss some more coconut oil in the pan, and dump in the cauliflower rice.
Stir fry until warm, and if you can happen to get some colour on it, that's even better. Set aside
Almost done, I swear!
Garlic and ginger become even better friends in a hot pan until they are fragrant.
Toss in your chopped mangoes and stir fry until they a) develop some colour or b) start to stick to the pan.
Chop some limes (I had key limes) and add the juice to the pan
Cook until it looks like a chutney.
Dump in your peppers and chicken to the mango mixture.
Toss to coat
Add in the green onions for some colour and stir one last time.
Grab your cauliflower rice and top with the chicken. ENJOY!
Feel free to use whatever peppers you have on hand, or jazz it up with chiles, jalapenos or Sriracha hot sauce!
You need: two ripe mangoes of any kind, green onions, garlic, ginger, peppers (mixed bunch for colour or use what you got on hand), limes, cauliflower, chicken (I used thighs) salt & pepper and some coconut oil.
Start by grabbing your trusty food processor down from its pedestal of gloriousness, then wash and rough hack the cauliflower in bits that are manageable by your processor. If you don't have a food processor, you can totally use the large size teeth on a box grater.
Pulse / blitz until rice sized pieces are formed, and generally no chunky bits, and all the same size.
You are now finished with the processor and dump the cauliflower rice into a bowl. It will hang tight until later on.
Enlist your hubby to slice the chicken thighs into bite sized pieces, preferably after he has poured you both a glass of wine.
Generously salt and pepper (and I mean Generous!)
While hubby is decimating the chicken bits, chop some garlic (you know me, the more then better!) and ginger into uniform bits.
Here's a neat-o trick I saw for chopping up a mango without chopping your fingers or turning the air around you blue trying to do so.
Grab a large glass, and slice your mango in half around the pit like you would an avocado.
Gently bring the sliced end of the mango down on the outside of the glass, pressing hard enough that you are pushing through the flesh, against the pit. Raise your hand if that made any sense at all.
Please see the picture for clarity's sake.
Once you have done both sides of the mango, all that should be left is the pit!
Then grab a large spoon, and spoon out the flesh, which can then be chopped.
Don't forget to give the pit to your hubby and/or children for them to knaw on while cooking dinner!
Grab your trust large frying pan, and toss a good spoonful of coconut oil on high heat. I love that stuff; it is amazing!
Once it is melted and quite hot, toss the chicken in in batches (you want it to brown, not steam)
After all the meat is cooked, remove from the pan and set aside.
Inform Hubby that he's not done quite yet, and that he has to chop green onions and peppers for you.
The peppers can be in bite sized pieces thank you!
Quickly stir fry them in the hot frying pan that the chicken just came out of.
Once the peppers are out, toss some more coconut oil in the pan, and dump in the cauliflower rice.
Stir fry until warm, and if you can happen to get some colour on it, that's even better. Set aside
Almost done, I swear!
Garlic and ginger become even better friends in a hot pan until they are fragrant.
Toss in your chopped mangoes and stir fry until they a) develop some colour or b) start to stick to the pan.
Chop some limes (I had key limes) and add the juice to the pan
Cook until it looks like a chutney.
Dump in your peppers and chicken to the mango mixture.
Toss to coat
Add in the green onions for some colour and stir one last time.
Grab your cauliflower rice and top with the chicken. ENJOY!
Feel free to use whatever peppers you have on hand, or jazz it up with chiles, jalapenos or Sriracha hot sauce!
