Chicken-Amba Sliders

Hello Lovely,

Last week I shared my much anticipated Slutty Bacardi Burger and the story of how I created it. What I didn’t mention was I created two burgers for that party. At the party this was definitely the favourite over the other burger, although it still didn’t win. If I’m being honest, this is the one that I had the most confidence in. It may be because I’ve made a chicken burger before. I didn’t make my Chicken Quinoa burger because my friends don’t give a damn about being healthy and that definitely would not have scored any points. So when coming up with the concept for this, I wanted to think big but simple.

Surprisingly I decided to not add cheese to a sandwich (this is a first). I knew I wanted something sweet but savoury. It was only after the competition when I started drafting this post, when I realised the one thing this burger was missing, was bacon! I didn’t remake it after this discovery because I had already given up and decided to just go with the photos I took at the party. They’re not my favourite photos, but did I mention I had already given up at this point? Everyone loved my balsamic soaked mangoes but the patty was too small for the dinner roll so there was still more bread than burger. So the next time I make this (when I get out of my feelings) I know to make fuller patties. I also learned from my friend who won that she soaked her bacon in rum overnight so it had a “special” flavour to it. So my recommendation for the new sandwich is to soak your bacon in the same Bacardi as the Slutty Bacardi Burger the night before you make this and saute it before putting it on top. Then top with the balsamic soaked mangoes and enjoy!

Chicken Amba Burger.jpg

Chicken-Amba Sliders

Ingredients

  • ground chicken

  • 3 tbsp total seasoning

  • 2 tbsp Italian seasoning

  • frozen mangoes (chopped and thawed)

  • 1/2 cup balsamic vinaigrette

  • 4 strips of bacon cut in half

  • 3 tbsp Bacardi black

  • spinach

  • slices of tomatoes

Mango Salsa

Hello Lovely,

Conch Salad is a MUST in the Bahamas and one of our local staples enjoyed by many around the world.  It can be a light, tangy and spicy treat in every spoonful with splashes of conch and diced vegetables.  For the vegans or vegetarians among us, there is a way to enjoy this dish without the conch but still capture the tangy but spicy flavor with a hint of sweetness.  Mango Salsa combines all of these flavors and places the emphasis normally used on conch to the chunky but sweet mango.

Mango Salsa

Ingredients

  • 2 large mangolas, peeled and chopped (half or fully ripened)

  • 2 medium/large limes , sliced and squeezed

  • 1 scallion stem, minced

  • 1 medium yellow onion, minced

  • 1 jalapeno, minced

  • 1 medium scotch bonnet, minced (optional)

  • Sea Salt and Black Pepper to taste

Directions:

Place all items in a bowl and mix well. Cover in an airtight container or with saran wrap and let sit in the fridge for 1 – 2 hours to allow the ingredients to max and increase the flavor.

Note: If you prefer a more spicy taste, add ½ tsp. of red pepper flakes to the mix before place in the fridge.  

A more ripened mangola adds a sweeter taste and softer texture.

I’ve enjoyed eating this as a refreshing appetiser and as a topping for grilled chicken, pork kabobs or other meat dishes.  You can use this recipe to accent your next entrée or dinner party!

Do you prefer a spicy or sweet mango salsa? Which dish would you top the salsa with?

XoX,