Caribbean Chicken with Salsa

A dead simple recipe this, with a wonderfully exotic combination of textures and flavours.

Perfect for serving to friends.

Serves 4

This recipe is taken from Delia's how to cheat at cooking

Caribbean Chicken with Salsa
For the salsa:
 400g ready-prepared fresh mango chunks
 2 pieces jalapeño pepper, from a jar
 2 pieces roasted red and yellow peppers from a jar (M&S)
 1 small red onion, peeled and quartered
 zest and juice of 1 lime
 half a 400g tin Epicure black beans, rinsed and drained
 small handful fresh coriander leaves
 4 chicken thighs and 4 drumsticks
 1 heaped dessertspoon English Provender very lazy ginger
 1 rounded dessertspoon ground ginger
 2 rounded tablespoons dark muscovado sugar
 2 cloves garlic, peeled
 grated zest and juice of 2 limes


Pre-heat the oven to gas mark 7, 220°C.

Start this by whizzing the ginger, ground ginger, sugar, garlic, lime zest and juice in a mini-chopper to make a paste.

Next, make 2 diagonal cuts in each chicken thigh and drumstick and spread the paste all over. Now place the chicken in an ovenproof dish or a small roasting tin and bake it on a high shelf for 40-45 minutes or until cooked through.

Meanwhile, empty all the salsa ingredients except for the black beans and coriander into a bowl, then transfer half to the mini-chopper. Chop them, not too small, then repeat with the other half.

Mix with the beans and the coriander leaves in a bowl. Serve the chicken with the salsa handed round separately.

Note: the rest of the black beans could be heated and mixed with cooked rice to serve with the chicken.

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