Name: Sticky mango and chilli chicken skewers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 8 or 800 g chicken thighs deboned and skinned, cubed; 1 mango chopped; 4 tbsp honey; pinch of dried red chilli flakes; 2 garlic cloves crushed; 1 tbsp fresh ginger finely grated; 1 tsp ground cumin; Juice of ½ lemon; 1/2 cup fresh coriander chopped; pinch of sea salt flakes or to taste; freshly ground black pepper to taste; 1 mango; 2 spring onions chopped; 1 red paprika pepper seeded and chopped; Juice of 1 lime; 1 green chilli seeded and finely chopped; 1/2 cup fresh mint snipped

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Ingredients (17)

8 or 800 g

chicken thighs — deboned and skinned, cubed

For the marinade

1	mango — chopped
4 tbsp	honey
pinch of	dried red chilli flakes
2	garlic cloves — crushed
1 tbsp	fresh ginger — finely grated
1 tsp	ground cumin
Juice of ½	lemon
1/2 cup	fresh coriander — chopped
pinch of	sea salt flakes — or to taste
	freshly ground black pepper — to taste

For the mango salsa

1	mango
2	spring onions — chopped
1	red paprika pepper — seeded and chopped
Juice of 1	lime
1	green chilli — seeded and finely chopped
1/2 cup	fresh mint — snipped

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Method:

To make the marinade, place all the ingredients into a blender and blend until smooth.

Place the chicken thighs in a mixing bowl and pour the marinade over, toss to combine, cover, and refrigerate for about 2 hours or overnight.

Thread chicken evenly onto 8 previously soaked bamboo skewers and set aside.

Prepare your braai to your liking and braai the skewers turning them often until cooked through. Once cooked set aside to rest for a few minutes before serving.

For the salsa, combine, the mango, spring onion, pepper, juice, chili and mint and serve with the skewers.

For more mango recipes, visit www.mango.co.za, like @SAMangoes on Facebook and follow @MangoesSA on Instagram.

Reprinted with permission from South African Mango Growers’ Association (SAMGA).