A long chair.
A garden.
A book.
A pair of sunglasses.
The smell of suncream.
Time has stopped. It’s summer.
A bird is singing.
The sun is shining.
In the backyard, children are playing.
The cat is stretching and only the bees seem to be able to disturb him from his long nap.
The smell coming from the kitchen slowly returns you from your reveries
Summer is back!
…and what better meal than Mango chicken to enjoy it?
Mango Chutney Chicken – 4 persons
4 chicken breasts
2 tablespoons of mango chutney
1 onion, chopped
1/2 fresh mango, chopped
10 cl of chicken stock
Salt and pepper
Put the chicken breasts into a pan and close the lid and cook over medium heat.
They will first give off their juice and then start becoming drier.
Once all the juices are gone, add the chopped onion and stir for 5 minutes.
Add the mango chutney, stir for a couple of minutes and pour the chicken stock.
Let it boil for 5 minutes and add the chopped fresh mango.
Serve with rice (or any vegetables you want) and the other mango half, preferably in mango manhattan style!
Mango Manhattan
Cut a mango lengthwise along both sides of the seed so that you have two exterior parts mango and a center part which is nearly all seed.
Take one of the exterior parts of the mango and slice – without cutting through the skin – several lines into mango flesh, both vertically and horizontally, so that you are creating a checkerboard of mango chunks still attached to the skin.
Press the skin side of the mango part inwards while holding the outer side of the skin so that the chunks of mango appear like lopsided cubes… very much like a mango version of Manhattan island!