Coconut Mango Chicken with Black Beans Susan H. Gordon   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 15 min Cook Time: 15 min 1 tablespoon vegetable oil 1 pound boneless chicken breast, cut into strips 2 teaspoons ground coriander 1/2 cup chicken broth 1 cup coconut milk 1 mango, peeled and cut into 1/2 inch pieces Salt and pepper Two 15-ounce cans black beans, rinsed 2 tablespoons fresh lime juice 1/4 cup chopped mint 1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper. 2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint. 3. Divide the beans among 4 plates. Top with the chicken and remaining mint.

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