Delia

Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa

This is another quick and easy recipe that's helpful for busy people because it needs to be prepared ahead and can then be cooked alongside Crunchy Roast Potatoes with Saffron at the same temperature. So, in theory, you could come home from work and have supper for four ready in about an hour.


Serves 4

This recipe is taken from How to Cook Book One and The Delia Collection: Chicken

Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa
Ingredients
 4 bone-in chicken breasts, skin on, weighing about 6 oz (175 g) each
 salt and freshly milled black pepper
For the marinade:
 2 tablespoons runny honey
 1 inch (2.5 cm) piece root fresh ginger, peeled and finely grated
 1 level teaspoon ground ginger
 2 cloves garlic, peeled and crushed
 zest and juice ½ lime
 salt and freshly milled black pepper
For the salsa:
 1 medium or ½ large mango
 2 oz (50 g) sultanas
 zest and juice 1 lime
 ½ red pepper, deseeded and chopped
 ½ medium red onion, peeled and finely chopped
 1 medium green chilli, deseeded and finely chopped
To garnish:
 ½ oz (10 g) fresh coriander leaves
Equipment
You will also need an ovenproof dish measuring 8 x 6 inches (20 x 15 cm) and 1¾ inches (4.5 cm) deep.

Method

Begin this by making 2 cuts in each chicken breast, about ¼ inch (5 mm) deep, then place the chicken breasts neatly in the ovenproof dish. Now combine all the marinade ingredients in a bowl, whisking them together, then pour this over the chicken breasts, turning them around in the marinade to get them well coated. You now need to cover the dish with clingfilm and leave it in the fridge overnight.

Next, place the sultanas for the salsa with the lime zest and juice in a small bowl so they can plump up overnight. Cover them with clingfilm and store in the fridge.

When you are ready to cook the chicken, pre-heat the oven to gas mark 7, 425°F (220°C). Then remove the clingfilm from the chicken and baste each breast with the marinade. Bake on a high shelf of the oven (or the next one down from the roast potatoes) for 20-30 minutes.

While the chicken is cooking, remove the skin from the mango using a potato peeler or sharp knife. Then slice all the flesh away from the stone and chop it into small pieces – about ¼ inch (5 mm) dice. Then add it to the sultanas, along with the remaining salsa ingredients, and garnish just before serving with the coriander leaves. Serve the cooked chicken with some of the salsa spooned over and the rest served separately, along with a bowl of the saffron-roasted potatoes.

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