Carribean-Inspired Feast: Chicken with Mango Salsa, lentils and Carrot Salad

 This meal in contrast with the last one I posted should be saved for sometime when you have a lot of energy for cooking and you don't mind spending time making a complicated dish. It is definitely worth all the work though the complex flavours mix really well and even though I don't really like mango usually,  it worked really well in the salsa with the chicken so much so that I may have to revise my opinion of mango !

Caribbean Chicken Marinade Ingredients

I adapted this from a recipe I found here  I cut down on some of the spices and removed the sugar to keep it simpler and easier on the tummy

• 1 cup finely chopped onion
• 1/3 cup  vinegar
• 4 cloves garlic, minced
• 4 ½ teaspoons olive oil
• 2 teaspoons dried thyme leaves
• 1 1/2 teaspoons ground allspice
• 2 teaspoons honey
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Dash of cayenne pepper (1/4 tsp) or more to taste *depends on how spicy you can handle
• 1 teaspoon black pepper
• 6 boneless skinless chicken breasts

Instructions

1. Combine all ingredients for marinade and taste to see if you like the spice level, adjust if necessary. Pour marinade into plastic bag add chicken and shake to coat. Place bag in fridge for minimum of 2 hours  or longer, you can leave it all day.
2. Place chicken on heated grill barbeque or one of those George-forman type grills. Cook until done cut into chicken and it should no longer be pink.

 Mango Salsa

This can also be prepared ahead leaving time for the flavour to really blend. 

Ingredients

•  3/4 Cup frozen mango pieces defrosted or same amount of fresh mango chopped into small cubes
• 1/2 onion chopped
• 3TBSP fresh lemon/lime juice
• 1 tsp cayenne pepper
• pinch salt and pepper
• handful of chopped fresh parsley and oregano if available
• 1/2  avocado chopped

Instructions

1. Combine ingredients in bowl and let sit for at least one hour.

Carrot Salad

Ingredients

• 2 Grated or Julienned Carrots
• 3 TBSP vinegar
• 3 TBSP olive oil
• several sprigs of fresh mint and parsely chopped
• 1 tsp honey
• 1/2 tsp dry mustard
• salt and pepper to taste

Instructions

1. Combine all ingredients in bowl toss and serve.

Finally prepare lentils according to package directions (usually rinse boil, drain and serve with melted butter on top) and serve all dishes together for a wonderful meal!