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Green chicken with mango salsa
Green chicken with mango salsa
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Prep Time:
130 minutes
Cook Time:
35 minutes
Total Time:
165 minutes
Tangy mango complements zesty herb-coated chicken for a refreshing summer meal.
Ingredients:
  • 2 bunches coriander, stalks chopped, leaves picked
  • 1 bunch flat-leaf parsley, stalks chopped
  • 3 garlic cloves, roughly chopped
  • 50g ginger
  • 100ml sunflower oil
  • 1 long green chilli, roughly chopped
  • 31.50 gm soy sauce
  • 2 makrut lime leaves, finely shredded
  • Zest and juice of 2 limes
  • Whole chicken, jointed into 8 pieces (see notes)
  • 2 mangoes, chopped
  • 1/2 Lebanese cucumber, seeds removed, finely chopped
  • 4 spring onions, chopped
  • 1 long red chilli, seeds removed, chopped
  • Juice of 1 lime
  • 36.40 gm olive oil
Instructions:
  • In a food processor, blend coriander stalks, parsley stalks, garlic, ginger, sunflower oil, chili, soy sauce, makrut lime leaves, lime zest, and juice until a smooth paste forms. Score chicken pieces with a knife, then thoroughly coat with the marinade. Refrigerate, covered, for at least 2 hours or overnight to marinate.
  • Combine all the ingredients for the mango salsa in a bowl. Season well and mix thoroughly. Set it aside for later.
  • Preheat the oven to 180C. Arrange the chicken pieces on a baking tray and bake for 35-40 minutes, flipping halfway through, until fully cooked.
  • Garnish the chicken with fresh mango salsa and fragrant coriander leaves.

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