Ayesha Curry stopped by The Rachael Ray Show today, with her parents and sister, to discuss all things Mother’s Day.
The mother-of-two revealed that she doesn’t make the Mother’s Day plans in her family, choosing to let husband Steph Curry take the ball, while her daughters, Riley and Ryan, make the game-winning shot. “I haven’t made any plans,” she explained. “I’m a great mom, I think, and I think I’m an OK wife, but I like to leave it up to [Steph], and challenge him … as long as I get a beautiful painting or drawing from my kids, I’m good.”
It’s refreshing to hear a famous mom desire a simple gift for Mother’s Day, as opposed to a lavish one.
In addition to divulging how the holiday goes down in her home, Ayesha also shared her recipes for Jerk Chicken Skewers with Mango Salsa, which was inspired by her Jamaican grandmother. Jerk chicken lovers know that a refreshing beverage is necessary to have on hand when indulging, so Ayesha had that covered too with her Mango Lemonade that can be served on its own or with tequila, rum, or vodka.
Check out Ayesha’s perfect-for-Mother’s Day recipes below.
Jerk Chicken Skewers with Mango Salsa
For the Mango Salsa:
2 cups chopped Tommy Atkins mango
1/4 cup red onion
1/4 cup cilantro
1 teaspoon finely diced jalapeño
1/2 tablespoon lime juice
1/4 teaspoon salt and pepper
For the Jerk Chicken Rub:
3 tablespoons olive oil
1 tablespoon fresh thyme leaves, finely minced
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
3 cloves minced garlic
1 shallot finely minced
12 skewers, soaked in water
1 pound cubed chicken breast
- Combine salsa ingredients in a bowl and let sit to combine flavors.
- For the rub, combine olive oil, spices, garlic and shallots in a large mixing bowl. Add chicken and toss to coat. Marinate for thirty minutes or more. While the chicken is marinating, place skewers in water to soak.
- Thread 4-6 pieces of chicken per skewer then cook on a grill pan over medium-high heat, turning frequently to avoid burning, for about 15 minutes or until juices run clear.
- Serve 3 skewers per person with mango salsa alongside.
1 mango, peeled, pitted and chopped (about 1 1/2 cups)
3/4 cup sugar, divided
A splash water plus 4 cups
1 cup freshly squeezed lemon juice
1 teaspoon bitters, such as Angostura
- In a blender, blend the mango with 1/4 cup of the sugar and a splash of water until smooth. This makes the purée for the lemonade.
- In a pitcher, combine 4 cups water, lemon juice, bitters and the remaining 1/2 cup sugar. Stir until the sugar dissolves then mix in the purée. Serve over ice in tall glasses.