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The contrast between spicy fragrant flavours and a cooling sweet mango salsa is perfectly balanced in this Jamaican-style jerk chicken recipe. Adjust the heat of the chillies to your liking to make it family friendly.
INGREDIENTS
4 chicken thighs
1 ½ mangoes
Marinade:
2 cloves garlic
1 tablespoon fresh ginger
3 shallot stems (white ends only)
½ medium brown onion
2 small chillies (seeds removed if desired)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 sprig fresh thyme
Juice of 1 lime
1 tablespoon grapeseed oil (vegetable oil)
Pinch salt and pepper
Salsa:
2 mangos, cubed
1 avocado, cubed
¼ cup coriander leaves
Juice of 1 lime
1 shallot stem (white end only), sliced
Pinch salt and pepper
Serve:
Coriander leaves
Shallots
Basmati rice
METHOD
To make the marinade: place all the marinade ingredients into a food processor and blitz until it resembles a smooth paste. Using a ceramic bowl or dish, coat the chicken with the marinade, cover and chill in the fridge for a min of 2 hrs (for maximum flavour marinate overnight).
Heat a cast iron grill to medium heat, brush off any excess marinade from the chicken and place it on the grill. Cook for 10-15 mins or until char marks appear then gently flip the chicken over and cook the other side for a further 10-15 mins.
To make the mango relish: while the chicken is cooking place 2 tablespoons of the leftover marinade in a small saucepan and put it on medium heat. Allow it to simmer for 5 mins to cook down the raw garlic and onions. Stir through 1-1 ½ roughly diced mangos and allow simmering further until the mangoes start breaking down (approx. 5-8mins). Take it off the heat until your ready to serve.
To make the mango salsa: place the mango and avocado cubes into a medium serving bowl; add the thinly sliced shallots, coriander leaves and a pinch of salt and pepper to taste. Squeeze the lime juice over the top and gently toss the salsa.
Serve the grilled chicken with a good spoonful of the relish; add a sprinkle of extra coriander leaves and shallots. A side of basmati rice complements this dish off perfectly!
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