Grilled Tandoori-Style Chicken And Mangoes With Mango Jasmine Rice

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

1. Puree first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
2. Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
3. 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, 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. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
4. Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.

fresh cilantro, parsley, garlic, ground cumin, sweet paprika, coarse kosher salt, cayenne pepper, olive oil, milk, lemon juice, chickens, mangoes, jasmine rice, water, pine nuts, cilantro

Taken from www.epicurious.com/recipes/food/views/grilled-tandoori-style-chicken-and-mangoes-with-mango-jasmine-rice-238223 (may not work)