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Melissa Hemsley’s Mum’s Filipino Chicken with Mango-Tomato Salsa
From the book
Feel Good: Quick and Easy Recipes for Comfort and Joy
Nourishing and flavourful recipes to make you feel good
Fast and simple ideas for every occasion
From midweek meals to celebrations, breakfasts to desserts
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Introduction from Melissa Hemsley
My mum calls this ‘any way chicken’ because you can make the chicken any way: I like cooking it in the oven (so I can forget about it); my mum likes to make it on the hob (to keep more of the sauce); and my boyfriend Henry likes grilling it on the barbecue (so it’s smoky and crispy). However you do it, I recommend making extra so that you can shred it into soups, wraps, noodles and salads later in the week. This sauce is fantastic in its own right and you’ll see it used with vegetables too. If you have time to marinate the chicken in the sauce overnight, go for it, but I often forget and just cook it straight away.
Ingredients
Method
Preheat the oven to fan 220°C/gas mark 9. If using a barbecue, get it going now.
Mix all the sauce ingredients together. Place the chicken thighs in an ovenproof dish big enough to arrange the pieces about 2cm apart (but not so big that you lose all the sauce as it cooks off in the oven), then add the sauce, coating each piece of chicken well in the mixture and leave for a few minutes, if you like.
Place the chicken thighs skin-side up in the dish, sprinkle a little salt and pepper over each one and roast for 25 minutes or until well cooked and the juices run clear when pierced with a knife.
Meanwhile, make the salsa. Roughly chop the leaves of the coriander and finely chop the stalks, then add to a serving bowl with all the other ingredients, mix together well and leave to sit for 20 minutes (while the chicken is cooking).
Serve the chicken scattered with the spring onions and with the salsa on the side.
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