Caribbean Chicken with Salsa

A dead simple recipe this, with a wonderfully exotic combination of textures and flavours. Perfect for serving to friends.

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  Serves 4

Ingredients
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

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Method

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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