Summery Mexican Chicken with Mango Salsa

What you’ll need:

Chicken
1 bunch of coriander
2 cloves of garlic
1 large jalanpeno, roughly diced
1 pinch of salt
2 limes, juice and zest
1 tablespoon cumin seeds
1 teaspoon mexican chill powder
2 tablespoons olive oil
1 whole chicken, jointed into 6 parts

Mango Salsa
1 large mango, diced
2 spring onions, diced
1 jalanpeno, diced
1 lime, zested and juiced
1 good pinch of salt
1 handful coriander leaves, roughly chopped

Now what?

Combine the stalks from the coriander, garlic, jalanpeno, salt, lime zest, juice, cumin and mexican chili powder into a mortar and pestle (use a food processor if you want to cheat or if you’re in a hurry) and bash away until it begins to look like a paste. Add the oil and mix well.
After you have jointed the chicken, rub all over with the paste you just made, cover and refrigerate for at least 2 hours or if you are organised overnight.

To make the mango salsa, combine all the ingredients into a bowl and set aside. Do this about an hour before you want to eat. It will give the flavours a chance to get to know one another and make friends.
When you are just ready to eat, preheat the oven to 200’c then cook these bad boys for about 40minutes, turning once after 20 minutes. Let the chicken rest (it’s hard work being cooked!) for about 10 minutes.
Serve the chicken with the mango salsa, more coriander leaves and your favourite hot sauce. For best results wash down with ice cold beer with a slice of lime… lemons are so last year.
Enjoy.

From inspiredfood.net