Mango Chicken

  • 2 chicken breasts, cleaned and without their skins
  • 1 tablespoon of olive oil
  • 1 ripe mango, diced
  • 3 sprigs of fresh rosemary
  • 1 tablespoon of whole black peppercorns
  • 3 cloves of garlic, chopped finely
  • 1 teaspoon of white sugar
  • 2 tablespoons of bourbon
  • Half a teaspoon of red chili powder
  • Salt to taste
  • Place the breasts between two plastic sheets and flatten them till they’re like 1/4 of an inch thick.
  • Heat oil in a pan.
  • Fry the chicken till it starts browning.
  • Take them off the heat and shred into bite-sized pieces with a couple of forks. Don’t throw the oil in the pan.
  • Reheat the oil and add the garlic, rosemary and mangoes. Cook on low heat for two minutes or till the mango pieces start to disintegrate.
  • Add the shredded chicken and peppercorns, sugar, chili powder and bourbon.
  • Cover and cook for ten minutes.
  • Season to taste with salt. Stir and leave on medium heat for a minute.
  • Serve hot with steamed rice or peas pulav.