Ingredients for Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice

• 1/2 cup chopped fresh coriander

• 1/2 cup chopped fresh parsley

• 4 garlic cloves

• 1 matsked malen kummin

• 1 tablespoon sweet paprika

• 1 matsked grovt kosher salt

• 1/2 teaspoons cayenne pepper

• 120ml olivolja

• 240ml plain whole-milk yoghurt

• 60ml fresh lemon juice

• 2 (1.1kg) chickens, quartered

• 2 large ripe mangoes, peeled

• 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes

• 475ml jasmine rice

• 3 cups water

• 1/2 cup pine nuts, toasted

• 6 fresh coriander sprigs

Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 60ml herb mixture to small bowl; reserve. Add yoghurt and lemon juice to remaining mixture in processor and blend.

Place chicken in 13x9x2-inch glass baking dish. Pour yoghurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.

Prepare barbecue (medium heat). 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, 725ml water, and reserved 60ml herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.

Arrange chicken on large platter; garnish with grilled mango slices and coriander sprigs. Serve mango jasmine rice alongside.

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