Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa and Saffron-roasted Potatoes
This is just one of the recipes developed by Delia a few years ago as part of her fuel time plan, in association with McCain, for the Norwich City players.
This recipe is from Delia's Complete How to Cook. Serves 4
Begin this by making 2 cuts in each chicken breast, about 1/4 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 and potatoes, first remove the chicken from the fridge, then pre-heat the oven to gas mark 9, 475°F (240°C), and place a large, solid baking tray in it to pre-heat as well.
Crush the saffron to a powder with a pestle and mortar. Now mix 2 tablespoons of water with the saffron powder, then remove the tray from the oven and tip the potatoes on to it. Then, using a small brush, quickly paint the potatoes with the saffron mixture, making sure that they are well coated. Now return the tray to the highest shelf of the oven for 40-45 minutes, until the potatoes are golden.
Remove the clingfilm from the chicken and baste each breast with the marinade. Then, 20 minutes before the potatoes are ready, put the chicken on the lowest shelf of the oven to cook.
Meanwhile, 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 1/4 inch (5 mm) dice. Then add it to the sultanas, along with the remaining salsa ingredients.
Serve the cooked chicken with some of the cooking juices and the salsa spooned over. Garnish with the coriander leaves and serve the rest of the salsa separately, along with a bowl of the Saffron-roasted Potatoes sprinkled with a little salt.