Sluttishly Savoury: Carribean Spiced Chicken Thighs with a Mango Salsa

I'm always buying chicken thighs, they are cheap, succulent and tasty. I've always been a thigh girl, in fact they are not only more flavoursome than breast but the dark meat contains more vitamins, see the internet if you don't believe me. In this recipe I've cooked the thighs under a weight to ensure a crispy skin and a moist, juicy middle.

This is beginning to sound a bit like a Jilly Cooper novel isn't it? Well how one would imagine such a novel to read.

Anyway this is a zingy little way with chicken and works well served with the spiced sweet potatoes and salsa. Up the ante on the chilli if you're brave enough, it can take it.

Serves 2

You'll need:

For the chicken,

• 5/6 chicken thighs, skinned and boned
• 2 heaped teaspoons of mild Caribbean curry powder
• 1 inch of ginger, grated
• 2 large garlic cloves, grated/crushed
• Juice and zest of 1 lime
• Salt and pepper

For the Salsa,

• 1 mango, chopped into small cubes
• 1/2 a red chilli, to be authentic you should go for a Scotch Bonnet, but beware!
• 1 spring onion, finely chopped
• Juice of half a lime

For the Spiced Sweet Potatoes,

• 1 large sweet potato, peeled and cut into 1 1/2 cm dice
• 1 tablespoon of oil
• 1 teaspoon of Caribbean curry powder
• A few sprigs of thyme
• Salt and pepper

Make it!

• Pre heat the oven to 220 degrees.
• Mix the chicken breasts with all the other ingredients and marinade, the longer the better.
• Throw your potatoes in with some oil and the other ingredients, toss and cook for 15/20 min until lightly browned.
• Heat a frying pan, add a splash of oil.
• Take the chicken from the marinade and scrape off any big bits as they can burn.
• Place chicken in hot pan.
• Top with a piece of grease proof paper and a large pot filled with water.
• Fry chicken for 5 min a side until dark brown and crispy.
• Mix the mango with the chilli, spring onion and lime juice.
• Serve the chicken with the potatoes, salsa and perhaps a little green salad on the side