Ingredients

• 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

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Instructions

1. Purée 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.