John Myers
Tomatoes with Mango and Chicken
The perfect tomatoes with mango and chicken recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillet
- 1 pinch Salt
- 1 pinch Chili powder or chili flakes
- 6 Red Shallots
- 400 g Mangoes, about 2 small pieces
- 600 g Tomatoes
- 2 tsp Olive oil
- 1 tsp Cinammon
- 1 tsp Cardamom
- Thyme leaves for decoration
- Rinse the chicken breast fillet with cold water and pat dry with kitchen paper. Then cut the fillet into even strips. Season with salt and chili powder and place in a baking dish.
- Peel shallots and cut into quarters. Peel the mangoes, cut the pulp from the stone and then dice. Cut the tomatoes crosswise, scald with hot water and peel them. Catch the tomato juice.
- Heat the olive oil in a pan. Add shallots and sauté in them. Deglaze with the tomatoes and tomato juice. Add the mango cubes, fold in carefully. Pour salt, chilli powder, cinnamon and cardamom over the chicken fillet, fold in. Bake in a hot oven for 40-45 minutes (electric stove: 200 degrees / convection: 180 degrees / gas: level 3). Wash the thyme, pat dry and sprinkle over the gratin. Serve immediately.
In addition:
- Basmati rice.
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