Smoked chicken with mango and mint
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | White-wine vinegar |
| ⅓ | cup | Olive oil |
| 1½ | pounds | Smoked boneless chicken breast*; skinned and cut |
| ; into 3/4-inch | ||
| ; pieces | ||
| 3 | Firm-ripe mangoes; up to 4 | |
| 48 | Fresh mint leaves; about | |
| 48 | Wooden picks; about | |
| Garnish: mint sprigs | ||
Directions
*available at some butcher shops and specialty foods shops.
In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
In a resealable plastic bag combine chicken with oil mixture and marinate, chilled at least 8 hours or overnight.
Cut mangoes by slicing just to sides of each pit and with a ¾-inch melon-ball cutter scoop flesh from mango halves. (There should be about 48 mango pieces.) Mango may be scooped 8 hours ahead and chilled, covered.
Just before serving, assemble hors d'oeuvres by threading 1 chicken piece, 1 mint leaf, and 1 mango piece on each pick and arrange on a platter.
Sprinkle hors d'oeuvres with freshly ground black pepper if desired and garnish with mint sprigs.
Makes about 48 hors d'oeuvres.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.