Tandoori chicken and mango salad with olive oil

Huile d'olive de Nice PDO
Subtle flavour
Poulet tandoori et salade de mangue à l'huile d'olive
A PDO
Preparation
20 min
A PDO
Resting time
2h
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 44 personnes
  • 4 chicken fillets
Marinade for tandoori chicken:
  • 25 cl of yoghurt (or 1 pot)
  • 2 tablespoons of lemon juice
  • 2 tablespoons of mild-flavoured olive oil
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of chopped ginger
  • 2 tablespoons of garam masala
  • 1 teaspoon of paprika
  • 2 tablespoons of coarse salt
Mango salad:
  • 2 firm, ripe mangoes
  • 1 tablespoon of mild-flavoured olive oil
  • 2 tablespoons of finely chopped mint
  • 2 tablespoons of cider vinegar
  • ½ tablespoon of sugar
  • 1 pinch of salt
  • Pepper

Tip

For these tandoori chicken skewers served with a mango salad dressed with olive oil, use a mild-flavoured olive oil such as PDO Nice, PDO Nyons, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …

Instructions

  • Prepare the marinade by blending all the ingredients together. Place the chicken fillets in a dish (ideally a container with a lid), cover with the marinade and chill for at least 2 hours. Turn the fillets regularly.
  • Preheat the barbecue (to medium heat).
  • Cut the mango on either side of the stone into 2 large pieces and 2 smaller ones (for the sides of the stone). Lightly oil the mango pieces, then place them on the barbecue grill for about 2 minutes without turning them. Cut the mango flesh into large cubes and scoop them out with a spoon. Mix the mango pieces in a salad bowl with the other salad ingredients.
  • Remove the chicken fillets from the marinade and drain them (set the marinade aside). Place them on the barbecue (direct heat, medium heat). Grill for 8 to 12 minutes (depending on the thickness of the fillet; the meat should be opaque right through) turning them regularly to ensure even browning.
  • Reduce the marinade over a low heat in a saucepan. Serve the grilled chicken fillets hot with the mango salad and the sauce.

Tip

For these tandoori chicken skewers served with a mango salad dressed with olive oil, use a mild-flavoured olive oil such as PDO Nice, PDO Nyons, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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