Sticky Chicken With Mango And Tomato Salsa |
|
 |
Prep Time: 1440 Minutes Cook Time: 25 Minutes |
Ready In: 1465 Minutes Servings: 4 |
|
From The Weekly . This can be had for supper or as a packed lunch. Keep a cloth around to wipe off your sticky fingers. Serve this with a fresh green salad! ENJOY! Ingredients:
4 chicken legs, skin removed |
1 (284 ml) carton buttermilk (or skimmed milk with a squeeze of lemon juice) |
1 tablespoon dijon mustard |
3 cloves garlic, peeled and crushed |
2 tablespoons honey |
1 tablespoon dijon mustard |
salt & freshly ground black pepper |
1 large ripe mango, peeled and diced |
110 g cherry tomatoes, quartered |
1/2 small red onion, peeled and chopped |
1 lemon, juice and zest of |
1 dash salt |
1 dash fresh ground black pepper |
Directions:
1. Remove skin off the chicken legs.
2. Discard.
3. Halve through the joint.
4. Cut several slashes in each piece.
5. Mix together buttermilk, Dijon mustard and garlic with some seasoning.
6. Add chicken.
7. Cover.
8. Marinate in the refrigerator for 4 hours or overnight.
9. The next day when your ready to make this, pre-heat the oven to 200C or light the barbecue.
10. Mix together the honey and grain mustard.
11. Lift chicken out of the buttermilk mix.
12. Wipe off and discard excess marinade.
13. To cook in the oven, place the chicken on a baking tray.
14. Cook for 10 minutes.
15. Brush liberally with the honey-mustard mixture.
16. Cook for 15 minutes until the chicken juices run clear.
17. For the salsa, mix together the ingredients under salsa with the seasoning.
18. Serve with chicken, either hot or cold.
19. Enjoy!
|
|