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Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 4 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon coarse kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup olive oil
- 1 cup plain whole-milk yogurt
- 1/4 cup fresh lemon juice
- 2 2 1/2-pound chickens, quartered
- 2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
- 2 cups jasmine rice
- 3 cups water
- 1/2 cup pine nuts, toasted
- 6 fresh cilantro sprigs
Directions:View on Bon Appetit
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