Poultry

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

For a side dish, try basmati rice cooked with a pinch of saffron.

Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

Roasting the garlic in its skin mellows and sweetens its flavor; to remove the cloves, squeeze them with your fingers or press on the cloves with a butter knife.

To fry the sage leaves for garnish, place them in hot oil until they start to curl, about 3 seconds; remove with a slotted spoon.

The chicken and the mango dressing can be made a day ahead and refrigerated separately.

You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.