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Spice rubbed chicken with a mango relish

Method

  • Combine the garlic, chilli paste, ginger, cumin and turmeric with a decent amount of seasonings, the juice of 1 lime and a splash of oil in a large bowl.
  • Add the chicken and toss to coat well. Refrigerate for up to an hour.
  • Then heat a thin layer of oil in a large heavy-bottomed pan and cook the chicken (skin side down first) until sealed, turning now and again.
  • Carefully pour off any excess oil from the pan and add ½ cup stock and the juice of 1 lime to the pan. Briefly cook the chicken on both sides. Then turn the heat right down, cover and simmer for about 10-15 mins, adding more stock as needed, but keeping it reasonably dry.
  • To make the relish, toss the mangoes, olives, chillies and red onion with a good amount of seasonings, a decent slurp of oil and the juice of 1 lime. Set aside.
  • Serve the chicken with a good dollop of the mango relish.

Ingredients

  • 1-2 garlic cloves, crushed
  • ½ tbsp chilli paste
  • 1 heaped tbsp grated fresh ginger
  • 1 tspn ground cumin
  • 1 tspn turmeric
  • sea salt & freshly ground pepper
  • 3 limes
  • olive oil
  • 4-8 large chicken thighs, bone in, skin on
  • 1½ cups chicken stock
  • 2-3 fresh mangoes, peeled & cubed
  • 8-10 pitted black olives, finely sliced
  • 2-3 small red chillies, seeded & finely sliced (optional)
  • ½ red onion, finely chopped
  • a good handful of fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm