|-1/2cup chopped fresh cilantro
||-1cup plain whole milk yogurt
|-1/2chopped fresh parsley
||-1/4 fresh lemon juice
||-1 (2 1/2pound ) chickens, quartered
|-1Tbsp ground comin
||-2cups jasmine rice
|-1Tbsp sweet paprika
|-1Tbsp coarse kosher salt
||-1/2cup pine nuts, toasted
||-6 fresh cilantro sprigs
|-1/2cup olive oil
||-2large ripe mangoes, peeled, 1 cut into 1/2" thick slices, 1 cut into 1/2" cubes
Puree first 7 ingredients in processor, With machine running, gradually add oil thru feed tube and process until blended. Transfer 1/4cup mix to small bowl, reserve. Add yogurt and lemon juice to remaining mix in processor and blend.
Place chicken in 13X9X2 inch glass baking dish. Pour yogurt mix over, turn to coat. Cover, refrigerate 1 hour.
Prepare barbeque to medium heat. Place chicken, skin side down, on grill. Cover and grill until cooked through, turn every 5minutes (about 30minutes total). Grill mango slices 2minutes per side, set aside.
Combine rice, 3cups water,=2 0reserved 1/4cup herb mix. Bring to boil, reduce heat to low, cover and simmer till tender, about 15minutes. Remove from heat, let stand, covered, 5minutes. Fold in mango cubes and pine nuts
Arrange chicken on platter, garnish with grilled mango slices and cilantro sprigs. Serve rice alongside.