Marinated Chicken with Honey and Ginger

served with a Mango and Sultana Salsa

Serves 4
Ingredients:
4 x chicken breasts
For the Marinade:
2tbsp runny honey
2.5cm/1” piece root ginger, peeled and finely grated
2 cloves garlic, peeled and crushed
Zest and juice ½ lime
Salt and freshly milled black pepper
For the salsa:
1 medium or ½ large mango
50g sultanas
Zest and juice 1 lime
½ red pepper, deseeded and chopped
½ medium red onion, peeled and finely chopped
1 medium green chilli, deseeded and finely chopped
To garnish:
10g fresh coriander leaves

You will also need an ovenproof dish measuring 20x15cm and 5cm deep

Method:
Make two cuts in each Chicken breast (about 5mm deep) and then place the breasts in a dish.
Combine all the marinade ingredients in a bowl, whisking them together, then pour this over the chicken, turning over the breasts to make sure they are evenly coated.
Now cover the dish with cling-film and leave in the fridge overnight.
Place the sultanas for the salsa with the lime zest and juice in a small bowl, so they can plump up overnight.
When you are ready to cook the chicken heat oven to 220°C, Gas Mark 7. Remove the cling-film and bake on a high shelf in the oven for 20-30 minutes.
While the Chicken is cooking, remove the skin from the mango using a potato peeler and chop into small pieces (about 5mm dice). Add the mango 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, along with a bowl of the saffron-roasted potatoes or a stuffed red pepper.

Crunchy Roast Potatoes with Saffron
Serves 4
Ingredients:
900g Desirée, peeled and cut into approximately 4cm
Pinch of saffron (grounded to a powder)
1 tbsp olive oil
Salt

You will also need a solid baking tray measuring 40 x 28 cm

Method:
Heat oven to 220°C, Gas Mark 7 and place the baking tray with 2tbsp of oil in it to pre-heat as well.
Place the potatoes in boiling water, with a pinch of salt and saffron. Cover with a lid and simmer gently for 6 minutes. The potatoes are ready when the outer edge is fluffy.
Drain the water, and replace the lid on the pan. Holding the lid firmly, shake the sauce pan vigorously.
Mix the olive oil with another pinch of saffron, now remove the baking tray from the oven and place it over a direct medium heat.
Now carefully lift the potatoes into the hot fat, quickly brush the potatoes with the saffron oil.
Return the tray to the highest shelf of the oven for 40 – 50 minutes, until the potatoes are golden and crunchy.
Sprinkle with a little salt before serving. These potatoes are delicious with the marinated chicken recipe.