Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice

Ingredients

• 0.5 teaspoon cayenne pepper 
• 5 pound chickens quartered
• 6  cilantro sprigs fresh
• 1 tablespoon coarse kosher salt 
• 0.5 cup cilantro leaves fresh chopped
• 0.5 cup parsley fresh chopped
• 4  garlic cloves 
• 1 tablespoon ground cumin 
• 2 cups jasmine rice 
• 0.3 cup juice of lemon fresh
• 2 large mangoes ripe peeled cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
• 0.5 cup olive oil 
• 0.5 cup pinenuts toasted
• 1 cup whole-milk yogurt plain
• 1 tablespoon paprika sweet
• 3 cups water 

Equipment

• bowl
• grill
• glass baking pan

Directions

1. Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended.
2. Transfer 1/4 cup herb mixture to small bowl; reserve.
3. Add yogurt and lemon juice to remaining mixture in processor and blend.
4. Place chicken in 13x9x2-inch glass baking dish.
5. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
6. Prepare barbecue (medium heat).
7. Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes.
8. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
9. Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs.
10. Serve mango jasmine rice alongside.