By tigerduck on May 25, 2006
Photo by Rita~
Photo by Rita~
"Ok, I don't have kids myself, but this African dish is very mildly spiced, creamy and slightly sweetish from the mango puree, so I assume your kids - and whoever doesn't like hot food - will enjoy this dish from Zambia. The instructions may seem long, but this is only because I suggested some options. It's really an easy dish."
Serving Size: 1 (308 g)
Servings Per Recipe: 4
"An interesting recipe and so unique. It wasn't too spicy and so next time I'll use more spices. The mango gave a sweeteness to the dish and maybe its was too sweet for my taste. Next time I'll try it with more spices and less mango. But I eat it and enjoyed it with basmatti rice. A great dinner. A very good recipe, Tigerduck!"
"Enjoyed this chicken a lot, nice flavors and not spicy. I used chicken breast tenders, ground ginger instead of fresh, and green onions instead of shallots. This also went together a lot quicker than I had thought, an added bonus! Thank you tigerduck!!"
" Very good sweet and not all that spicy!I really thought it would have been spicier! I added 1/2 teaspoon cardamom as well. Used a sweet onion in place of the shallots. I did cut the chicken browned one side flipped over and then tossed the diced onions in following with the rest of the ingredients. Making it easier so there is no taking out and putting back the chicken. I`ll add some heat next time. I served this with my Potato, Beet, Cauliflower and Broccoli Salad Platter Recipe #173211 and Paula`s Classic Saffron Rice recipe # 113983."