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Spicy chicken & mango salsa
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This recipe uses prepared mango chunks from mangoes grown and ripened in the Ghanaian sunshine on our Waitrose & Partners Foundation farms.
1kg essential British Chicken Thighs
2 tsp coriander seeds
2 large cloves garlic
Finely grated zest and juice of 2 limes
2 tsp Cooks’ Ingredients Smoked Paprika
250g basmati rice
For the mango salsa
280g tub Waitrose & Partners Mango, cut into smaller cubes
2 limes, plus extra wedges to serve
½ red chilli, deseeded and finely chopped (optional)
½ x 28g pack fresh coriander, finely chopped, plus extra to serve
½ small red onion, finely diced
1. Preheat the oven to 200ºC, gas mark 6. Score each chicken thigh 2-3 times. Using a pestle and mortar, crush the coriander seeds roughly. Add the garlic and lime zest, then pound to make a coarse paste. Add the lime juice and the paprika and mix again until well blended. Rub the mixture over the chicken and into the flesh, leave to marinate for 5 minutes.
2. Roast on a baking tray lined with baking parchment for 35-40 minutes, until the skin is lightly charred and the meat is cooked through, there is no pink meat and the juices run clear.
3. Cook the rice according to the pack instructions. Meanwhile, make the salsa. Place the mango in a large bowl with the finely grated zest of 1 lime and the juice of 2, then mix with all the remaining salsa ingredients. Serve with the chicken, scattering over some coriander to garnish and with some extra lime wedges on the side to squeeze over.
Typical values per serving:
Source of protein
This recipe was first published in January 2020.