Formerly vanilla.com | CheckoutCart
I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Black Pepper and Vanilla Spiced Chicken Breasts With Mango and Cashews

1-Mango-Chicken-2-IMG_2691

It’s November and I’m thinking about cozy soups, fragrant  stews and other warming foods that speak of waning sunshine and chilly nights.  Especially when I was fighting with the wind while raking leaves. However, as I cruised the produce section I spotted bright yellow Ataulfo mangoes, one of the sweetest and most flavorful varieties that comes into our markets here in the States. What to do? I can’t imagine mango soup and stews call for root vegetables — parsnips and potatoes, carrots and onions. Then I remembered a wonderful dish I created when I worked with New Leaf markets. A black peppered, spicy mango chicken saute with cashews. Served over a rice pilaf, I could have the best of both worlds — a warming dish but with tropical overtones. I bought the mangoes!

1-lemons-and-spices-IMG_2687Remarkably enough, my daughter doesn’t like mangoes. I say this only because mangoes are the most eaten fruit worldwide! Granted, she grew up in the States and doesn’t particularly care for bananas, which is the most eaten fruit in the US. Write it off to her Danish heritage on her father’s side. Having lived in the tropics and, being passionate about fruit, my biggest regret is being in the tropics when it isn’t mango season!

So here’s the recipe. If you can’t find fresh basil, use dried or substitute cilantro if you’d like. Add more cayenne or throw in some chilies if you’re so inclined. And, if you think like me,  ignore the bluster, if indeed you’re reading this blog in late autumn, suspend belief, and put on your favorite Hawaiian slack key or Cuban boleros, crank up the heat, and be in the tropics for a luscious hour or two!

Black Pepper and Vanilla Spiced Chicken Breasts With Mango and Cashews
Write a review
Print
Instructions
  1. In a small bowl, stir together the sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2-3 minutes. Scrape nuts and spices into a bowl.
  2. Wipe out skillet with a paper towel. Season chicken with salt and remaining 1teaspoon pepper. Return skillet to medium-high heat and add the remaining 4 tablespoons oil. Add scallions and basil stems; cook, stirring, for 1 minute. Add garlic and chicken. Reduce heat and cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the Marsala and cook, scraping up any browned bits from the bottom of the pan, until the wine evaporates, about 1 minute.
  3. Remove pan from heat and immediately add nuts, mango, vinegar, vanilla and basil leaves. Taste, and adjust seasonings.
Notes
  1. If you don't have Marsala, don't feel obliged to rush out to purchase a bottle of it. Substitute white wine or broth. I like the unique flavor of Marsala, but the dish is fine without it. Also, if the only choice in mangoes is Tommy Atkins, make something else instead of this dish. Tommy Atkins mangoes are very fibrous and not particularly tasty.
https://vanillaqueen.com/
Look Delicious?
Pin it for the world to see!
Patricia Rain
Follow me

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
Follow me

Latest posts by Patricia Rain (see all)

Like it? Then please share it!
Share on FacebookShare on LinkedInPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on RedditShare on TumblrDigg thisBuffer this pageEmail this to someone

Tags: , , , ,

Related Posts

Comments (5)

  • Dianne Boate

    |

    This sounds so terrific….Cannot wait to make it…thank you so much!

    Dianne

    Reply

  • Kathy

    |

    OMG. I’m salivating. My sweetie always take home leftover Thai basil from the Pho restaurant he frequents. I have a big stash. Can’t wait to try this! Gotta buy some vanilla powder first! To change it up, what could you substitute for the mangoes?

    Reply

  • Ev

    |

    I just tried pinning this and the photo comes up with a weird description. It would be great if they had descriptions. So much easier to pin that way.

    This sounds delicious!

    Reply

  • Rob S.

    |

    Tried this tonight, using a bit of artistic license. I substituted papaya for mango, and in place of the pinch of cayenne, I threw in a couple small dried Chinese chills which were removed before serving.

    My first impression was that the flavor was a little bland. Also, the cinnamon has got to go. It just does’t do it for me. Next time around, I’ll increase the Chinese chilis, or I’ll break them up and leave them in, rather than removing them. I’ll also add more cashews-I like their crunchy goodness. I think I’ll add a little more brown sugar, too.

    The flavor added by the vanilla bean (only fresh vanilla beans for me) was fascinating. I’ve never used vanilla in anything other than dessert-type dishes. For the vanilla alone, this recipe is worth repeating.

    Reply

  • Vanilla Queen

    |

    Thanks for the notes. I will do my best to get a description for the pictures. Picasa is what I use to size the photos and I have a love/hate situation with Picasa.

    As for mango substitutes, you could use a firm ripe pear or apple and saute long enough for them to soften. Possibly a Fuyu persimmon though this could be tricky.

    Reply

Leave a comment

Comments links could be nofollow free.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup


The Vanilla Company