Mango Lime Chicken


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
  1. 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.
  2. 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.
  3. 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.