Dry Mango (Amchur)-Spiced Pulled Chicken Sliders
Recipe by Nik Sharma, as featured at the A Brown Table x Tapestry Suppers dinner for Immigration Equality
Dried mango powder is a common ingredient used in Indian cooking. Obtained from the fruit of raw mangoes, the powder gives an acidic and spicy twist to dishes which is why I often use it in many meat-based dishes to enhance their flavor.
Makes 8 servings
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 tablespoon dry mango powder
¼ teaspoon cumin seeds
1½ teaspoon ginger powder
¾ teaspoon garlic powder
¾ teaspoon kosher salt
1 Thai chili, sliced
¼ cup port
juice of one lime
zest of one lime
3 tablespoons brown sugar
Directions:
- Preheat the oven to 425F.
- Cut the chicken breasts into 1-inch chunks and place in a Dutch oven or other oven-proof cooking vessel with a cover. Add all the spices from the mango powder to the lime zest. Mix to evenly coat the chicken pieces then cover and cook in the pre-heated oven for four hours.
- After four hours, transfer the meat with a slotted spoon to a platter to let cool. With the reserved liquid, place the Dutch oven over medium heat, adding sugar and stirring until it dissolves in the liquid. Add salt and pepper to taste.
- Remove the sauce from the stove and keep aside. Shred the meat with a fork. Toss the meat with hot sauce before serving.
- Serve with toasted whole wheat or slider buns along with a chilled coleslaw.
