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 from How to Cheat at Cooking. Serves 4
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.
Pre-heat the oven to gas mark 7, 220°C.