Monday, 26 March 2012

Sticky Lime & Ginger Chicken with Mango Salsa

Sticky Lime & Ginger Chicken with Mango Salsa
Wow, winter has well and truly had its sorry arse whipped by spring, only for the upstart that is summer to come along and tell it "do one" even before it's got its blossom-clad feet under the table. To celebrate my first sunburn of the year thanks to a vigorous bout of gardening at the weekend, I whipped up this fruity and flavoursome feast. Sweet and tangy sticky chicken and a mouthful of fresh mango salsa with a hearty kick of chilli – simple, yet utterly amazing. Serves 2.

3 pieces stem ginger in syrup, drained and finely diced
2 tbsp honey
2 tbsp soy sauce
finely grated zest of 2 limes
juice of 1 lime
2 garlic cloves, crushed
6 skinless chicken thighs

For the mango salsa:
1 mango, peeled and cubed
1/2 red pepper, diced
1/2 red onion, finely diced
1 chilli, finely chopped
small piece of fresh ginger, peeled and finely chopped
juice of 1/2 lime
1/2 tsp brown sugar
small bunch of fresh coriander leaves, finely chopped
small bunch fresh mint leaves, finely chopped

1. Place chicken and all marinade ingredients in a bowl. Stir well and chill for a couple of hours, preferably overnight.
2. Preheat oven to 230C/gas 8. Spread chicken in a ceramic dish or foil-lined tray and pour over any remaining marinade. Cook for 20 minutes, turning once halfway.
3. To make salsa, place all ingredients in a bowl and stir well. Serve chicken and salsa with steamed rice or salad.

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