Recipes

Chicken with spring vegetables and herbed cream

Chicken with spring vegetables and herbed cream

This is a plain but luxurious dish that really shows off the best of spring. It isn’t difficult, but you need very good ingredients, both chicken and vegetables. It has one drawback: you should ideally use homemade stock, made from raw chicken (get bones and wings from your butcher) not a cooked carcass. It’s important that the broth is nice and pale but full of flavour. Stock made from cooked carcasses is darker.
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Ingredients

FOR THE SAUCE

FOR THE CHICKEN

  • 150 g 5½oz peas, podded weight
  • 150 g 5½oz broad beans, podded weight
  • 18 skinny carrots in a bunch
  • 18 baby leeks
  • 500 ml 18fl oz chicken stock
  • 6 good-quality skinless boneless chicken breasts about 175g (6oz) each

Instructions

  • For the sauce, melt the butter in a smallish saucepan and gently cook the shallot until soft but not coloured.
  • Add the vermouth and cook until it has almost disappeared.
  • Sprinkle on the flour, stir, then add the cream.
  • Heat to a simmer, then add the lemon juice; the mixture will thicken considerably.
  • Don’t panic.
  • Add the mustard, salt and pepper, then add the tarragon, parsley and crème fraîche.
  • The sauce will become thinner when you add the crème fraîche.
  • Check the seasoning, it’s really key.
  • Heat through; the herbs will flavour the cream as it heats.
  • Set aside.
  • Boil the peas and broad beans in separate pans for four minutes.
  • Drain and run cold water over them while they are in the sieve.
  • Once the broad beans are cool, slip the skins off.
  • Trim the green tops from the carrots leaving a couple of cm (about 1in) of greenery.
  • Carefully wash them, especially around the green tufts, to remove any soil.
  • Trim the tops from the leeks, remove any discoloured outer leaves and trim the bases, but leave the bases intact so the leeks don’t fall apart.
  • Put the carrots in a steamer or into boiling water and cook until tender.
  • They should be ready in about 15 minutes but can stay in the steamer (or water), covered and off the heat, once they’re ready.
  • Pour the stock into a sauté pan and bring to the boil, then reduce to a very gentle simmer.
  • Add the chicken and poach for 12–13 minutes.
  • Back-time your leeks to be ready with the chicken; steam them for four minutes, until just tender.
  • Put the peas and beans into boiling water to heat through for a minute.
  • Drain.
  • Quickly reheat the sauce, adding water to let it down.
  • Bring to the boil, then immediately take off the heat.
  • Put the vegetables – carrots, leeks, broad beans and peas – into broad soup plates.
  • Put the chicken breasts on top, sliced or left whole, and spoon the broth from the chicken round the breasts.
  • You don’t want a soup, but the vegetables should be in broth.
  • Spoon some sauce over the chicken and serve.
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Course; Chicken

Roast chicken with peaches, honey and lavender

Roast chicken with peaches, honey and lavender

A perfect summer dish. It takes little effort and is great to serve in the garden. Don’t go mad with the lavender, it will taste sickly if you use too much.
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Ingredients

  • 3 tbsp olive oil
  • sea salt flakes and pepper
  • 1.8 kg 4lb chicken, skin-on, jointed into 8, or 8 good-sized skin-on bone-in chicken thighs
  • 200 ml 7fl oz medium white wine
  • 3 tbsp white balsamic vinegar
  • 4 tbsp lavender honey
  • 5 small slightly under-ripe peaches
  • 8 sprigs of fresh lavender

Instructions

  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Heat 1 tbsp of the oil in a frying pan, season the chicken joints and brown them on each side so they get a good colour.
  • You can do this in batches.
  • Put the chicken joints or thighs into a very large, broad, shallow ovenproof dish (both the chicken and the peaches need to be able to lie snugly together in a single layer).
  • Pour the oil out of the pan but don’t clean it.
  • Return it to the heat and deglaze the pan with the wine, scraping to dislodge all the bits of flavour there.
  • Boil this until it has reduced to about 100ml (3½fl oz), than add 1½ tbsp each of the balsamic vinegar and honey.
  • Stir to dissolve the honey, then pour over the chicken.
  • Halve and pit the peaches and cut each half in two.
  • Dot these in around the chicken.
  • Season with salt and pepper.
  • Brush each piece of peach with a little olive oil, then whisk the remaining honey and balsamic together with a fork.
  • Drizzle this over the chicken and peaches and scatter with the lavender (leave some sprigs of lavender whole, use just the flowers from others).
  • Roast in the hot oven for 40 minutes.
  • The chicken should be cooked through and glazed with the honey and the peaches should be slightly caramelized in patches.
  • If you stick the tip of a sharp knife into the underside of a thigh, the juice that runs out should be clear.
  • Serve in the dish in which the chicken has cooked (you can transfer it all to a warmed platter if you prefer, but be careful as the peaches will be soft and could easily fall apart).
  • Serve with olive oil-roast potatoes and green beans.
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Course; Chicken / Fruit

Brazilian chicken and prawn xinxim

Brazilian chicken and prawn xinxim

This is such a good dish, hot and heady with the flavours of South America. You don’t actually have to have prawns in it, some versions just have chicken. If you want to leave them out, then increase the amount of chicken by 200g (7oz). But chicken and seafood go really well together, so do try it this way.
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Ingredients

  • 700 g 1lb 9oz skinless boneless chicken thighs
  • juice of 3 limes plus lime wedges to serve
  • 2 tsp cayenne pepper
  • 1½ tbsp sunflower or groundnut oil or whichever you prefer
  • salt and pepper
  • 1 large onion finely chopped
  • 2 red peppers cut into cubes
  • 3 garlic cloves crushed
  • 2.5 cm 1in root ginger, peeled and grated
  • 3 red chillies halved, deseeded and sliced
  • 250 g 9oz tomatoes, chopped (I don’t bother to peel or deseed)
  • pinch of soft light brown sugar
  • 300 ml ½ pint chicken stock
  • 2 x 160ml cans of coconut cream
  • 300 g 10½oz MSC-certified shelled prawns (either tiger or king prawns)
  • 10 g ¼oz toasted and roughly ground cashew nuts
  • 10 g ¼oz toasted, ground peanuts
  • 4 tbsp roughly chopped coriander leaves
  • shaved coconut to serve

Instructions

  • Cut each thigh into two or four pieces (smaller thighs – and they do vary a lot in size – should just be halved).
  • Put into a bowl with the juice of two of the limes and the cayenne, cover and marinate in the fridge for about 45 minutes.
  • Bring it to room temperature before cooking.
  • Heat the oil in a sauté pan, lift the chicken out of the marinade and brown it in batches.
  • You want to get a good colour all over, but not cook the chicken through.
  • Season as you brown the pieces.
  • Remove each batch with a slotted spoon as it is ready and put in a bowl.
  • Add the onion and peppers to the oil in the pan and cook until these are softening but not brown.
  • It will take about eight minutes.
  • Add the garlic, ginger and chillies and cook for another minute, then add the tomatoes, season, stir everything together and cook for another two minutes.
  • Reduce the heat and cook until the tomatoes are quite soft and slightly losing their shape, about five minutes.
  • Make sure the mixture doesn’t get too dry.
  • Add the sugar, pour in 200ml (7fl oz) of the stock and bring to the boil.
  • Reduce the heat to low, cover and cook for 10 minutes.
  • Return the chicken to the pan with any juices that have run out of it, then stir in the remaining stock and the coconut cream.
  • Bring to a simmer and cook gently for 20 minutes.
  • Stir in the prawns and cook for about three minutes; you will see the prawns turn pink.
  • Stir in the remaining lime juice and the nuts and check for seasoning.
  • This dish can vary in thickness: it can be quite thick; it can be soupy.
  • Add more stock or water if you want it to be more soupy.
  • Sprinkle on the coriander and coconut and serve with boiled rice and lime wedges.
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Course; Chicken
Cuisine; Brasil

Chicken in bitter orange and guava adobo

Chicken in bitter orange and guava adobo

This is the kind of food everyone salivates over as soon as you take it to the table; it is so dark and glossy and smells great. You can get guava jelly in large supermarkets and ethnic shops (or online at www.theasiancookshop.co.uk) but, if you don’t want to buy it, use quince (or even apple) jelly. It would be a shame not to cook this because you can’t find it. Ideally, use bitter Seville oranges but, when they’re not in season, use half orange and half lime juice. The recipe is adapted from an outstanding American book called Gran Cocina Latina by Maricel Presilla. She uses the marinade on pork, which is also fantastic.
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Ingredients

FOR THE MARINADE

FOR THE CHICKEN

  • 1.8 kg 4lb chicken
  • 500 g 1lb 2oz sweet potatoes, peeled and cut into chunks
  • 400 g 14oz waxy potatoes, peeled and cut into chunks
  • 1 large red onion in slim wedges
  • handful of coriander leaves

FOR THE GLAZE

  • 2 tbsp guava jelly
  • 1 tbsp soft dark brown sugar
  • 2 tbsp lime juice

Instructions

  • Heat a frying pan and toast the dried chillies in it for about 25 seconds on each side.
  • Put them into a saucepan, cover with boiling water and simmer for 15 minutes.
  • Drain, remove the stalks and put the chillies in a food processor with everything else for the marinade, except using only 75ml (2½fl oz) of the sherry.
  • Whizz to a paste.
  • Put the chicken in a roasting tin or ovenproof dish in which the sweet potatoes and potatoes will also fit in a single layer.
  • Pour half the paste over the chicken and work it in with your hands.
  • Some marinade can go inside the chicken, and you can also lift the skin of the breast and put marinade under that (see technique for Roast chicken with mushrooms and sage butter under the skin).
  • Cover with foil and put in the fridge for about six hours, turning every so often.
  • Bring it to room temperature before cooking.
  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Season the chicken, cover it with foil, put it – still in its marinade – into the oven and cook for 30 minutes.
  • Take the dish out and add both types of potatoes to the roasting tin, tossing them in the marinade.
  • Season with salt.
  • Return to the oven to roast for another hour.
  • When there’s 45 minutes to go, add the onion, turning it over with the potatoes and juices.
  • When there’s 20 minutes left, mix the ingredients for the glaze and spread it over the chicken.
  • Pour the rest of the sherry over the vegetables, stirring, then return to the oven to finish cooking.
  • The chicken should be cooked through and the vegetables tender.
  • Turn the vegetables over so that they’re glossy.
  • Scatter with coriander.
  • This needs cool, fresh accompaniments so an Avocado salsa, a green salad and soured cream would be good on the side.
  • Or just add cucumber, avocado and coriander leaves to the salad.
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Course; Chicken

Vietnamese caramelized ginger chicken

Vietnamese caramelized ginger chicken

It’s important here to get the sugar to caramelize, otherwise you miss the depth of flavour this dish is supposed to have and will also end up with a bowlful that is rather too sweet.
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Ingredients

  • 6 skin-on bone-in chicken thighs
  • 3 tbsp fish sauce
  • 4 tbsp caster sugar
  • 8 garlic cloves crushed
  • 50 g 1¾oz root ginger, peeled and grated
  • 2 red chillies 1 sliced with seeds, the other halved, deseeded and sliced
  • 1 tbsp groundnut or sunflower oil
  • 1 onion halved and cut into small crescent moon-shaped wedges
  • 400 ml 14fl oz chicken stock
  • juice of 1–2 limes
  • 2 spring onions finely sliced on the diagonal
  • small handful of coriander roughly chopped

Instructions

  • Remove the excess fat and skin from each thigh and cut each in half, through the bone (a meat cleaver is best for this but a heavy knife will also do).
  • Put these in a bowl with the fish sauce, 1 tbsp of the sugar, the garlic, ginger and the sliced whole chilli.
  • Turn everything over to make sure the chicken gets coated.
  • Cover with cling film and put in the fridge to marinate.
  • It ideally needs four hours, though overnight is even better.
  • Bring it to room temperature before cooking.
  • Heat the oil in a sauté pan and fry the chicken over a medium heat on all sides to get a good colour (reserve the marinade).
  • Remove the chicken with a slotted spoon and set aside.
  • Add the onion to the pan and fry until it is just beginning to get a good colour.
  • Add it to the chicken.
  • Drain any excess oil from the pan, but don’t clean it.
  • Add the rest of the sugar and 2 tbsp of water and heat until the sugar turns to caramel; you must take it far enough so that the sugar caramelizes (otherwise you will just have a sweet sauce), but not so far that it burns.
  • The colour and smell should tell you when you get there.
  • Immediately add the stock and the juice of 1 lime.
  • Bring to the boil, then add the chicken, onion and reserved marinade.
  • Reduce the heat and simmer, uncovered, for 15 minutes, or until the chicken is cooked through and the juices are nice and glossy round the meat.
  • Stir in the rest of the chilli, the spring onions and the coriander.
  • Check to see whether you need more lime.
  • Serve immediately with rice and stir-fried greens.
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Course; Chicken
Cuisine; Vietnam

Parsee chicken with apricots

Parsee chicken with apricots

Gorgeously sweet and sour and very easy to put together. Traditionally this is served with potato straws, but I like it with brown rice and raita.
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Ingredients

  • 2 whole dried Kashmiri chillies
  • 5 cm 2in cinnamon stick, slightly broken up
  • 2 tsp cumin seeds
  • seeds from 4 cardamom pods
  • 8 skinless bone-in chicken thighs
  • 3 cm 1¼in root ginger, peeled and grated
  • 4 garlic cloves grated
  • 2 tbsp sunflower or groundnut oil
  • 2 large onions thinly sliced
  • 150 g 5½oz tomatoes, chopped
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 150 g 5½oz dried apricots, very roughly chopped
  • 3 tbsp white wine vinegar
  • 1 tbsp jaggery or soft dark brown sugar
  • salt and pepper
  • chopped mint or coriander leaves to serve
  • toasted flaked almonds to serve (optional)

Instructions

  • Put the whole spices into a frying pan and toast them over a medium heat for two minutes.
  • Grind, either in a mortar and pestle or a small food processor.
  • Put the chicken in a bowl and add half the spice blend and half the ginger and garlic.
  • Rub this well into the chicken, cover, refrigerate and marinate for an hour (if you have time you can leave it overnight and cook the next day).
  • Bring it to room temperature before cooking.
  • Heat the oil in a sauté pan and brown the chicken until it has a good colour on both sides.
  • Remove the chicken and set aside.
  • Cook the onions in the same pan until they are golden brown; this will take some time but you need it for both taste and colour.
  • Stir in the tomatoes and cook for another five minutes, then add the remaining ginger and garlic, the rest of the toasted spice blend and the ground coriander, turmeric and garam masala and cook for two minutes, stirring from time to time.
  • Return the chicken to the pan together with any juices that have run out of it, pour in 200ml (7fl oz) of water and add the apricots, vinegar and jaggery or sugar.
  • Season with salt and pepper.
  • Bring to the boil, cover, reduce the heat to low and simmer for 30 minutes or until the chicken is cooked through.
  • If the mixture seems to be getting too dry as it cooks, add a little more water, but don’t drown it as the final dish should be thick and jammy.
  • If it seems a bit thin at the end of the cooking time, remove the chicken, boil the liquid to reduce it, then return the chicken and heat it through again.
  • Serve scattered with the herbs and the almonds (if using).
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Course; Chicken

Chicken with rice, sweet potato and pepper stuffing, coriander and coconut sauce

Chicken with rice, sweet potato and pepper stuffing, coriander and coconut sauce

Roast chicken and stuffing – eastern style – with coconut ‘gravy’. And no hassle.
Couverts6
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Equipment

  • Saucepan

Ingredients

FOR THE CHICKEN

  • 125 g 4½oz basmati rice
  • 1 tbsp groundnut sunflower or rapeseed oil
  • ½ onion very finely chopped
  • 3 garlic cloves grated
  • 1 red chilli halved, deseeded and finely chopped
  • 150 g 5½oz sweet potato, peeled and cut into cubes
  • 1 small red pepper cut into squares
  • 1 bunch of coriander stalks and leaves separated and finely chopped
  • finely grated zest of 1 lime
  • salt and pepper
  • 1.8 kg 4lb chicken
  • 10 g ¼oz unsalted butter

FOR THE SAUCE

  • ½ tbsp groundnut sunflower or rapeseed oil
  • 1 small onion finely chopped
  • 2 x 160ml cans of coconut cream
  • juice of 1 lime plus more if needed

Instructions

  • Put the rice into a saucepan and add water to come just 2.
  • 5cm (1in) above the level of the rice.
  • Bring to the boil, then boil vigorously until the surface looks ‘pitted’ as if the rice has lots of little holes in it.
  • Reduce the heat to very low, cover and cook for about 15 minutes.
  • Make sure the rice doesn’t scorch on the base of the pan.
  • Meanwhile, heat the oil in a frying pan and add the onion.
  • Cook for about eight minutes, until the onion is softening and slightly golden.
  • Add the garlic and chilli and cook for another two minutes.
  • Scrape this into a bowl and add the sweet potato and pepper to the frying pan.
  • Cook until the sweet potato is just starting to get tinged at the edges; it doesn’t have to be soft, it will cook in the stuffing.
  • Add this to the onion with the drained rice, the coriander stalks, lime zest and seasoning.
  • Leave to cool.
  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Stuff the chicken with the rice mixture, pushing it down well into the cavity.
  • Tie the legs together if you want to.
  • Put into a roasting tin, smear the butter on top, season and roast in the hot oven for 1 hour 20 minutes.
  • For the sauce, heat the oil in a frying pan and gently sauté the onion until it is soft but not coloured.
  • Pour off the cooking juices from the chicken into a glass jug and skim the fat from the top.
  • Add the chicken juices and coconut cream to the pan, season and bring to just under the boil.
  • Add the lime juice and coriander leaves.
  • Taste to check if you need either more lime or a bit more seasoning.
  • Serve the chicken with the stuffing and the coconut sauce.
  • I don’t serve any more starch – there is enough in the stuffing – but stir-fried greens are good on the side.
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Course; Chicken

West African chicken and peanut stew

West African chicken and peanut stew

This is quick to make, rich and warming. And children seem to love it. Peanut stews are found all over West Africa. They used to be made with native groundnuts before the peanut arrived there in the 16th century. You can make your own peanut butter for this – that’s what they do there – but since this is, for me, an easy midweek meal I reach for a jar. The texture of African peanut stews varies depending on the region – some are thin, others thick – and they are served with millet or rice. Vegetables vary; okra (which I hate) often appears, so use it if you like it. You can also use carrots or sweet potatoes. The important thing is to cut the richness of the peanuts with spices – especially chilli – and lime juice. Coriander is my own addition as, in Africa, it is often served with khouthia (hibiscus leaf conserve), which is hard to find.
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Ingredients

  • 300 g 10½oz crunchy peanut butter
  • 500 ml 18fl oz chicken stock
  • 3 tbsp flavourless vegetable oil
  • 800 g 1lb 12oz skinless boneless chicken thighs
  • 2 large onions thinly sliced
  • 6 garlic cloves finely chopped
  • 30 g 1oz root ginger, grated
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 Scotch bonnet chilli stalk removed, chopped
  • 400 g can of chopped tomatoes
  • 2 bay leaves
  • salt and plenty of pepper
  • 325 g 11½oz pumpkin, deseeded and peeled
  • 2 red peppers sliced
  • juice of ½–1 lime
  • about 3 tbsp chopped coriander leaves
  • 1 red chilli deseeded and very finely sliced (optional)

Instructions

  • To make the peanut sauce, put the peanut butter in a jug.
  • Heat the chicken stock to boiling, pour it over and stir it to melt the peanut butter.
  • Keep stirring until it has dissolved.
  • Set this aside.
  • Heat the oil in a casserole and brown the chicken on each side over a medium heat.
  • Do this in batches or you won’t get a good colour; you are not trying to cook the chicken, just colour it well.
  • As the chicken is browned, lift it out and put it into a dish.
  • Add the onions and fry until golden, about 10 minutes.
  • Add the garlic and ginger and cook for two minutes, then add all the dry spices and cook for another two minutes.
  • Stir in the Scotch bonnet, canned tomatoes and bay leaves.
  • Season.
  • Cut the pumpkin flesh into 2cm (¾in) chunks and add to the pot with the peppers and the peanut mixture.
  • Bring to the boil, season and reduce the heat to a simmer.
  • Cook for 10 minutes.
  • Return the chicken to the pan, with any juices that have come out of it.
  • Cook gently – partially covered – until the chicken is cooked through and the vegetables are tender.
  • It will take about 25 minutes.
  • Stir fairly frequently, or the peanut mixture tends to stick to the pan.
  • Your mixture should be pretty thick and rich.
  • If it seems a little thin, remove the chicken with a slotted spoon and continue to cook until it reaches the consistency you want, then return the chicken and heat it through.
  • Add the lime juice, taste, then adjust the seasoning if it needs it.
  • Scatter the top with the coriander and chilli (unless you have found the dish too hot already) and serve with boiled rice.
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Course; Chicken / Stew
Cuisine; Africa

Korean fried chicken wings

Korean fried chicken wings

Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu, I’m not suggesting you eat this every day. I don’t even eat it once a month. But when I do, I bloody love it. Hot, sweet, dark, messy and wickedly good. I am not a fan of deep-frying – I get the children to stand by with a fire blanket when the fat gets to that rolling stage – but sometimes it is worth the effort (and I did try various ‘oven-baked’ versions to make life easier for you, but they didn’t cut the mustard). This is Friday night food, it’s not for cooking when you’re in a hurry. Best if two of you can share the deep-frying duties. Get the beers in, guys…
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Ingredients

FOR THE SAUCE

  • 4 garlic cloves grated
  • 2.5 cm 1in root ginger, peeled and grated
  • 4½ tbsp Korean chilli paste gochujang
  • 2 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp soft dark brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp sesame oil

FOR THE CHICKEN

Instructions

  • Put everything for the sauce into a saucepan and heat gently, stirring a little to help the sugar dissolve.
  • Bring to the boil, then reduce the heat and simmer for five minutes.
  • It should be quite thick.
  • Cook the chicken in three batches so as not to overcrowd the pan (if you do, the temperature of the oil drops immediately).
  • Mix the plain flour and rice flour together in a bowl.
  • Toss the chicken wings in this and shake off the excess.
  • Put about 7.
  • 5cm (3in) of oil into a deep pan and heat to 160°C (325°F).
  • Add one batch of chicken wings and cook for six minutes at this temperature (keep an eye on the temperature, reducing the heat or pulling the pan off the heat for a little while if necessary).
  • As each batch is done, remove to a metal rack set over layers of kitchen paper.
  • Now heat the oil to 180°C (350°F), put the wings back (again in three batches) and cook them for another five minutes.
  • Remove again to the rack and let the excess oil drip off on to the kitchen paper.
  • Paint them all over with the sauce, put them on a plate and sprinkle on the sesame seeds and spring onions.
  • Serve the rest of the sauce on the side.
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Course; Chicken
Cuisine; Korean

Indonesian roast spiced chicken with mango and tomato salad

Indonesian roast spiced chicken with mango and tomato salad

Here the chicken is golden brown and coconutty, the salad is fresh. If you hate shrimp paste – and some people can’t abide it – use fish sauce instead. It isn’t authentic but it’s better than not making this dish at all (and it’s not a bad substitute).
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Ingredients

FOR THE CHICKEN

FOR THE SALAD

Instructions

  • Cut the chicken in half lengthways (removing the parson’s nose) and trim any excess skin to make it neat.
  • Put the soy sauce, lime juice, onions, garlic, sambal olek, shrimp paste and pepper into a blender.
  • Blend, adding just enough water to make a thick purée (you’ll have to stop every so often, stir and blitz again; the mixture should be as smooth as possible).
  • Make incisions in the undersides of the chicken (don’t cut the skin) and put the pieces into a dish.
  • Spread the purée all over it, on both sides, cover with cling film and marinate in the fridge for about four hours, turning the pieces halfway through.
  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Put the coconut milk into a large frying or sauté pan set over a medium heat.
  • Add the chicken halves and cook – uncovered and skin side up – for 10 minutes.
  • Don’t let the coconut milk boil.
  • Baste with the juices and marinade as the chicken cooks.
  • Turn the chicken over, reduce the heat and do the same thing on the other side.
  • Transfer the chicken – skin side down – to a rack set in a roasting tin.
  • Pour in enough water to lie 2cm (¾in) deep.
  • Cook in the oven for 20 minutes, then turn the chicken and cook for another 20 minutes, skin side up.
  • It will turn golden brown.
  • Check the chicken is cooked: when you pierce the thickest part near the bone, the juices should run clear with no trace of pink.
  • When the chicken is nearly finished cooking, make the salad.
  • Peel the mango and cut off the cheeks (the plump bits on each side of the stone).
  • Remove as much of the rest of the flesh as you can neatly, without bruising.
  • Cut into 1cm (½in) cubes.
  • Mix the fish sauce, sugar and lime juice until the sugar has dissolved.
  • Put the mango and tomatoes into a serving dish and add all the other ingredients.
  • Toss everything together.

Notes & Wine Advice

Serve the chicken with lime wedges, the salad and some rice.
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Course; Chicken
Cuisine; Indonesia