Chunky Ginger-Mango Barbecue Sauce with Mixed Grill |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 tablespoon extra-virgin olive oil, plus some for drizzling |
1 medium red onion, chopped |
1 small red pepper, seeded and chopped |
2 mangos, peeled and chopped |
salt and freshly ground black pepper |
1/4 cup tamari sauce |
2 tablespoons worcestershire sauce |
1 (1-inch) piece ginger root, peeled |
1 orange, zested and juiced |
1 lime, zested and juiced |
1/4 cup honey |
1 cup chicken stock |
hot sauce, a tablespoon or so |
4 pieces boneless skinless chicken breasts or thighs |
4 loin lamb chops |
1 cup chopped arugula or frisee or mixed baby greens |
handful basil or tarragon leaves, shredded or torn |
Directions:
1. Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.
2. Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.
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