Kenco Cappuccino 10/19

Sticky Mango Chicken

Annabel Karmel, children's food expert
Serves: 2- 4
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  • Chicken breast 2 cut in half
  • Mango chutney 2 tbsp
  • Dark brown sugar 1 tbsp
  • Lime juice ½ lime
  • Soy sauce 1 tsp
  • Spinach 100g washed
  • Mango ½ large, peeled and chopped
  • Dried cranberries 40g
  • Toasted pine nuts 1 ½ tbsp (optional)
  • Vegetable oil 3 tbsp
  • Balsamic vinegar 1 tbsp
  • Sugar 1 tsp
  • Salt and freshly ground black pepper to season


  1. Mix together the mango chutney, sugar, lime juice, soy sauce and some pepper.
  2. Pour over chicken and marinate for at least one hour, turning occasionally.
  3. Pre-heat grill to medium high, drain marinade from the chicken and reserve.
  4. Place chicken on baking tray and grill for about 6 minutes.
  5. Remove chicken from grill and spoon over sauce. Return to grill for about 3 minutes or until the chicken is turning golden and cooked through.
  6. Mix oil, vinegar, salt, pepper and sugar together for the salad dressing. In a bowl, combine the spinach, mango and cranberries and toss with the dressing.
  7. Sprinkle toasted pine nuts on top (if using)
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