Sweet and Savory Mango Chicken with CousCous

Sweet and Savory Mango Chicken with CousCous

I'm a sucker for sweet and sour flavors. It's just something about the mixture of salty, sweet, and sour (and even spicy) that is so good. I posted an easy sweet and sour sauce not too long ago that can be used to liven up all kinds of dishes, but I also like to experiment with different fruits in savory dishes to give it that little sweet twist.

Good fruits for this purpose include pineapples, mangoes, peaches, sometimes strawberries or raspberries, oranges and lemons, to name a few.  Mangoes are one of my favorites, so whenever they are in season I buy them in bulk and eat one every day. And I love to add them to dishes and condiments or sauces, like lacto-fermented mango salsa.

This mango chicken dish is super yummy, satisfying that sweet, salty and sour kick that I crave. I make it in a one-pot meal with couscous or rice, and it could also be great with quinoa or other grains. Maybe even pasta, though I haven't tried that! Now that mango season is upon us, try mixing it up and adding mango to some of your dishes, starting with this one!



  • 1 lb cubed chicken meat (I like to mix dark and white meat)
  • 1 small red onion, chopped
  • small red bell pepper, seeded and chopped
  • a handful of grape tomatoes, halved
  • 1 ripe mango, cubed (keep the juices in there!)
  • 3 cups broth
  • 1 cup couscous or rice (liquid may need to be adjusted according to type and amount of grain)
  • salt and pepper to taste


  1. Add everything except mango to VitaClay pot
  2. Close, seal and cook on rice setting (if couscous or quinoa, white rice setting is best; for brown rice, brown rice setting is best)
  3. After it beeps, don't open it. Allow to set on warm for 15-20 minutes for fluffy grains and best results
  4. Garnish with sliced almonds, cilantro or parsley


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