Tangy Mango Chicken | The Jewish Week | Food & Wine

Tangy Mango Chicken

Tangy Mango Chicken

Serves 4

15 min

30 min

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Recipe provided by KAYCO/KEDEM.


4 skinless, boneless chicken breast halves

3 Tablespoons olive oil

Salt and freshly ground black pepper to taste

1 lemon, juiced

1 cup orange juice

1 can Gefen Sliced Mango

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

  1. Heat the olive oil in a medium skillet over medium heat.
  2. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear.
  3. Season both sides with thyme, salt, and pepper, then remove from heat, and set aside.
  4. Heat the lemon juice in the skillet over medium heat, and scrape up browned bits.
  5. Mix in orange juice, mango, ginger, and cinnamon.
  6. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened, then spoon over the cooked chicken breast halves and serve.