Ingredents 

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh parsley

4 garlic cloves

1tbs ground cumin

1tbs sweet paprika

1tbs coarse kosher salt

1/2tsp cayenne pepper

1/2 cup olive oil

1 cup plain whole-milk yoghurt

1/4 cup fresh lemon juice

2 (21/2-pound) chickens, quartered

2 large ripe mangoes peeled (one cut into 1/2-inch-thick slices, one cut into 1/2-inch cubes)

2 cups jasmine rice

3 cups water

1/2 cup pine nuts, toasted

6 fresh cilantro sprigs

Method:

Purée first seven ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to a small bowl and reserve.

Add yoghurt and lemon juice to remaining mixture in processor and blend.

Place chicken in 13×9x2-inch glass baking dish. Pour yoghurt mixture over chicken; turn to coat. Cover and refrigerate one hour.

Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every five minutes, about 30 minutes total. Grill mango slices two minutes per side and set aside. Meanwhile, combine rice, three cups water, and reserved 1/4 cup herb mixture and bring to boil.

Reduce heat to low; cover and simmer until tender, about 15 minutes.

Remove from heat and let stand covered for five minutes. Fold in mango cubes and pine nuts.

Arrange chicken on large platter and garnish with grilled mango slices and cilantro sprigs. Serve with mango best serve with rice.