Caribbean Marinated Chicken

This has Caribbean overtones. Ginger and lime have such a wonderful affinity and the honey gives it a lovely stickiness. A perfect recipe for summer!

Marinated Chicken with Honey & Ginger served with Mango & Sultana Salsa

This Caribbean-inspired chicken is the perfect meal for summertime.

Serves 4

Ingredients:

4 bone-in chicken breasts, skin on, weighing about 175g each; salt and freshly milled black pepper

For the marinade:

2tbsp of runny honey; 2.5 cm piece root fresh ginger, peeled and finely grated; 1 level tsp of ground ginger; 2 cloves garlic, peeled and crushed; zest and juice of 1/2 a lime; salt and freshly milled black pepper

For the salsa:

1 medium or 1 /2 a large mango; 50g of sultanas; zest and juice of 1 lime; 1 /2 a red pepper, deseeded and chopped; 1 /2 a medium red onion, peeled and finely chopped; 1 medium green chilli, deseeded and finely chopped

To garnish:

10g of fresh coriander leaves

Equipment:

You will also need an ovenproof dish measuring 20 x 15 cm and 4.5 cm deep

Method:

Begin this by making 2 cuts in each chicken breast, about 5 mm deep, then place the chicken breasts neatly in the ovenproof dish. Now combine all the marinade ingredients in a bowl, whisking them together, then pour this over the chicken breasts, turning them around in the marinade to get them well coated. You now need to cover the dish with cling film and leave it in the fridge overnight. Next, place the sultanas for the salsa with the lime zest and juice in a small bowl so they can plump up overnight. Cover them with cling film and store in the fridge. When you are ready to cook the chicken, pre-heat the oven to 220°C. Then remove the cling film from the chicken and baste each breast with the marinade. Bake on a high shelf of the oven for 20-30 minutes. While the chicken is cooking, remove the skin from the mango using a potato peeler or sharp knife. Then slice all the flesh away from the stone and chop it into small pieces – about 5mm dice. Then add it to the sultanas, along with the remaining salsa ingredients, and garnish just before serving with the coriander leaves. Serve the cooked chicken with some of the salsa spooned over and the rest served separately.

All recipes can be found at www.deliaonline.com

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