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

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