Summary

Ingredients

• 4 mango (s), ripe
• 1 splash lime juice
• 3 cm ginger, peeled, chopped
• 2 cloves garlic, chopped
• 2 chilli pepper (s), red, fresh, pitted, chopped
• 4 tablespoon balsamic vinegar
• 2 tablespoon cane sugar
• 2 tablespoon raisins
• 2 tablespoon cashew nuts, chopped
• 1 kg romanesco
• 800 g chicken breast fillet (s)
• 3 tablespoon clarified butter
• 400 g mushrooms, fresh, white
• 1 pineapple, small
• 350 g rice (lon rain rice - wild rice - mixture)
• 2 tablespoon pepper, pink
• salt
• Black pepper from the mill
• Coriander green
• Lemon (s) - zest, cut into zest

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Instructions

1. Peel the mangoes, cut the flesh of two mangoes into large cubes (approx. 3 cm), drizzle with a little lime juice and put in a cool place.
2. Chop the pulp of the other two mangoes, mix with the garlic, ginger, chilli, balsamic vinegar, sugar, raisins and a pinch of salt. Simmer the mixture gently in a small saucepan over low heat without a lid. With the lid closed, cook for 10 minutes, let cool down a little, then coarsely puree. Add the cashew nuts, chill. Peel the pineapple and cut into pieces, set aside.
3. Cut the chicken breast into 3 cm cubes. Clean the mushrooms. Wash the romanesco and cut into florets, blanch for 1-2 minutes in boiling salted water, rinse in cold water and drain. Alternately stick mango cubes, Romanesca florets, meat cubes and mushroom heads on skewers. Cook the rice according to the instructions on the packet.
4. Heat the clarified butter in a large pan and fry the skewers until the meat is cooked through (approx. 4-5 minutes). Salt, pepper and keep warm. Swirl the pineapple pieces in the remaining frying fat, mix with the ready-to-serve rice, sprinkle the pink pepper berries over them. Serve the meat skewers on a platter, garnished with coriander greens and lemon zest.
5. Serve with the rice and the mango chutney.