So, here I am again! Presenting you the strangest combination of foods on one plate you have ever seen: Chicken with Mango Barbecue Sauce (picked by Aggie’s Kitchen) combined with red cabbage and cranberries, apple sauce and mashed potatoes.
I’ll admit, this was not the diner I had in mind for tonight…. I wanted to serve the chicken with a nice salad, but when I came home today I discovered that my lovely romaine lettuce had changed into a slimy mess overnight…. I guess I’m just having that kind of a week!
Instead of the seeding and dicing some jalapeno peppers I found this really cool tube in the supermarket: jalapenopepper puree. Ideal: 1 teaspoon of the puree is the same as 1 whole jalapenopepper. No more accidentally rubbing in your eyes and having them sting and tearing because you forgot to wash your hands or simply didn’t wash them good enough: just a simple squirt out of the tube!! Perfect.
Also I ommitted the lime juice: since I still had a peelless lemon leftover from this weeks TWD-recipe I decided to squize it before I could bin it. Then I cut the chicken into small pieces before marinating it in the sauce, thinking it would cut back marinating and cooking time (it was already about 8 p.m. when I popped the chicken into the fridge).
This dish is absolutely amazing: a perfect combination of sweet, tangy and spicy. I will definetely make this again, so Aggie: thank you for picking this recipe! One more good part: 1 serving of the chicken with sauce is only 3 WW Points!!!