Zesty chicken with mango chilli chutney
|1||chicken — large|
|30 ml||soy sauce — light|
|2||salt and freshly ground back pepper|
|3 cloves||garlic — cloves, crushed|
|2 ml||turmeric — ground|
|1||lime — or lemon|
|5 cm||fresh ginger — peeled, sliced|
|10 ml||sunflower oil|
|chutney — mango-chilli-flavoured, to serve|
Preheat oven to 200ºC.
Mix together the soy sauce, salt, garlic, turmeric and juice from the lime. Rub over the whole chicken.
Cut the lime or lemon skins and place in the chicken cavity, along with the slices of ginger. Set aside for 30 minutes, turning the chicken over after 15 minutes.
Grease a sheet of aluminium foil with oil then wrap the chicken in the foil. Place into a roasting tin and roast in a preheated oven for 30 minutes. Remove from the oven and open the foil.
Reduce the heat to 180oC and continue to cook for a further 30 to 40 minutes, or until golden. Turn over halfway during the second cooking time. Remove from the oven and set aside to cool.
Once the chicken has cooled, cut it into pieces. Slice the breasts. Garnish with limes and serve with mango-chilli chutney.
Mix the following together in a saucepan: 1 peeled and cubed mango, 125ml mango or orange juice, juice and rind of one lime or half a lemon, 25ml sugar, 10ml cornflour, 2 cloves crushed garlic, 1 seeded and chopped red chilli (optional), 5ml grated ginger and 30ml light soy sauce. Simmer gently until the sauce has thickened. Stir often. Leave to cool, stir in a handful of freshly chopped coriander and serve with chicken.
Text and image: Ideas magazine