Over the past week, I’ve been lucky enough to spend some quality time with my friends’ kids, and am fascinated by their behaviour. I think the reason I enjoy playing with kids is that they remind me of what life as a grown-up could be like, without cubicles, mortgages and the latest iPhone. Living in the present, every waking moment is an opportunity to play and learn, finding delight in simple things like a handsome seashell, a crab claw, seaweed that squirts water.
I’ve come to realise that I cannot predict what kids will like, and what could send them spiralling, lightning-quick, into a tantie. So when I say that this Mango Lime Chicken (minus the chilli) would be popular with kids, you can be assured that I don’t know what I’m talking about. This dish was created for the Summer Go Paleo menu and freezes well although the asparagus will become a little soft, so if you are going to freeze it, I suggest omitting that. Lemon can be substituted for lime.
Mango Lime Chicken
Makes approx. 5 serves
- 1.2 kg chicken thigh fillets, diced
- 1 small onion, finely diced
- 1 leek, chopped
- 1 lime, zest and juice
- Ground cumin, ½Tbsp
- salt, to taste
- cooking fat of your choice, such as coconut oil, olive oil, macadamia oil, ghee
- 1 red bullet chilli, deseeded and finely chopped
- coconut cream, 100 grams
- mango, 290 grams (if not mango season, frozen mango works well)
- garlic chives, 60 grams
- asparagus, 2 bunches, chopped into 3cm pieces
- tapioca starch, 1 Tbsp
- Cook onions in a large pot with 2 tsp fat, a tew tablespoons of water and a little salt until water has evaporated and onions are softened and translucent.
- Add chicken, cumin, lime juice, chilli, coconut cream and salt. Cook over low to medium heat until chicken is cooked through (takes around 15-20 minutes depending on the size of your chicken pieces). If you have a probe thermometer, cook until 80°. As the chicken cooks, water will be released. When the chicken is cooked, add the asparagus and cook for 1-2 minutes, or until just cooked.
- In a small bowl, mix tapioca starch with a little cold water to form a roux and add, along with mango, garlic chives and lime zest. Bring to boil while stirring, then remove from heat. Taste for salt and acidity.