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Caribbean Chicken with Salsa

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

Perfect for serving to friends.

 
 

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

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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