Blackened Chicken with Mango

Last night I was feeling creative.  Creativity is always better for me when dealing with a dessert because then I can base it on a craving.  But, it was dinnertime.  I decided on blackened chicken (which is one of my favorite meals ever) with mango.  As my ideas morphed a bit, it turned into a blackened/Cajun chicken topped with mango.

On another note.  We have moved from Provo, UT to College Park, MD.  Big change and I love it.  I love my kitchen and how much counter space I have.  I love that my kitchen is separate from my dining room.  All wonderful things.  And the weather here may be hot...but it's green all the time.  Who couldn't be happy? 

What you will need:

1 lb. chicken (breast or tenderloins is up to you)

2 mangoes diced (I'll show you how to do this if you don't already know)

2 1/2 teaspoons black pepper

1 1/2 teaspoons paprika

1 1/2 teaspoons onion powder

2 teaspoons garlic salt

1/2 teaspoon salt

1 teaspoon oregano

1/2 teaspoon thyme

1 teaspoon fresh garlic (2 cloves)

dash of chili powder

1 tablespoon olive oil

Step One:  While defrosting the chicken I cut up the mango.  There are so many ways to dice mango, but I like this one the best.  Without peeling first, cut around the core (as close as you can).  You will probably end up with 4 or 5 pieces.  Score each piece horizontally and vertically.  Then invert.  With a paring knife cut along the peel.  In the end you should have beautifully diced mango without very messy fingers.  :)  

Step Two:  Mix all of the spices except the fresh garlic.  I chose to put all of the spices on a plate and mix it with a spoon.  

Step Three: In a large fry pan add the olive oil and fresh garlic.  Saute for 1 minute before adding chicken.  While that is sauteing, dip chicken in spices both sides until liberally coated (this is spicy...if you don't want it as spicy use less pepper and less spice in general).  Place in pan and cook until the inside is no longer pink and the juices are clear.  You can check this by cutting the chicken in the thickest part and using a fork, squeeze to see the juice.  Make sure you have enough light to see the color of the chicken.  (I used chicken breasts.  I cooked for 3 minutes and then turned it over, another 3 minutes, then I repeated the three minutes on each side.  At that point it was pretty much done.  

Step Four: Place chicken on platter or plate and top with diced mango and a dash of paprika.  Serve with whatever sides you want.  I chose corn and steamed carrots with grape and peach salad.  

Step Five:  Enjoy, but make sure you have something to drink.  LOL.  

Moving

My little family has finally settled in our home in Maryland.  I love the house we are in as well as the things we are filling it with.  I think I finally have my kitchen in order and am ready to do another post.  Any suggestions?

I have missed cooking and baking so much!  I am very excited to get back into the swing of things.  Wish me luck!

~Mal