Caribbean Chicken with Salsa
A dead simple recipe this, with a wonderfully exotic combination of textures and flavours.
Perfect for serving to friends.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
This recipe is from Delia's 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.
For oven temperature guidance click here