This zingy spiced chicken with fruity but cooling salsa is delicious both hot and cold. I like to serve it cold as a picnic dish with a rocket leaf salad and plain or herby couscous, Toss the salad in a lemon or lime-based dressing for a memorable meal.
Serves 6
Ingredients
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 ½ tbsp Jerk seasoning
- 12 chicken thigh fillets
Salsa:
- 2 ripe mangoes, peeled and chopped
- 200g natural yogurt
- 1 red onion, very finely chopped
- 10g chopped fresh coriander
Method
- Place the lemon juice, oil and Jerk seasoning in a large bowl, Add the chicken fillets and stir to coat. Cover and chill for at least 1 hour or ideally overnight to allow the flavours to develop.
- When ready to cook preheat the oven if necessary to 200°C/Esse Dial Guide HOT (Aim for the dial reading to be in the middle of HOT).
- Place the chicken on a rack over a roasting tin and cook in the oven for 30 minutes, until tender and cooked through. To check, pierce the chicken flesh, the juices should run clear.
- Meanwhile, make the salsa by mixing the mango with the yogurt, red onion and coriander.
- Serve the chicken hot or cold with the mango salsa.
Variation
The spicy chicken can be served with an avocado salsa instead. Simply mix the flesh of 1 ripe chopped avocado with half a small chopped red onion, 2 chopped tomatoes, the juice of half a lime and salt and pepper to taste. Serve sprinkled with chopped coriander if liked.
