Caribbean Chicken with Salsa
A dead simple recipe this, with a wonderfully exotic combination of textures and flavours.
Perfect for serving to friends.
|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|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's how to cheat at cooking
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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