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Spicy chicken with plantain chips and mango chutney
- Prep time:
- 15 mins
- Cook time:
- 1 hr
- Serves:
- 1
Paul Merrett enjoys a bit of sunshine cooking with this zingy recipe from the tropics
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Tips and suggestions
- Cooks Tips...
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The white wine vinegar adds sharpness to the mango chutney, but the end result should be sweet – add more sugar to taste. The mango chutney can be stored in an airtight jar for up to a week.
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Ingredients
For the mango chutney
- vegetable oil
- 1 red Onion, diced into 5mm cubes
- 1 red pepper, diced into 1cm cubes
- 60ml white wine vinegar
- 4 tbsp demerara sugar
- 1 pinch Turmeric
- 1 pinch ground Coriander
- 1 pinch Ginger
- 1 pinch Chilli powder
- 2 large Mango, peeled, stone removed and diced into 5mm cubes
For the plantain chips
- 2 large green plantains, peeled and cut into large batons
- Olive oil
For the spicy chicken breast
- 1x150g Chicken breast
- 2 tsp sweet chilli sauce
- 1 tsp dark Soy sauce
- 1 tsp stem ginger syrup
- 1 clove Garlic, chopped
Method
1. For the mango chutney: heat a drizzle of oil in a frying pan and fry the onion and pepper for 1 minute, until translucent. Add the white vinegar and sugar and bring to the boil. Turn the heat down and simmer for 5 minutes, until the mixture thickens.2. Add all the spices to the pan, along with the diced mango and cook over a low heat until all the liquid has evaporated and a jam consistency is reached, approximately 30 minutes. Leave to cool.
3. For the plantain chips: fry the chips in light olive oil for 6-7 minutes, until cooked through and golden brown all over. Remove with a slotted spoon and leave to drain on kitchen paper.
4. For the spicy chicken breast: in a bowl, mix together the chilli sauce, soy sauce, ginger syrup and garlic.
5. Make 1cm deep incisions across the chicken breast with a knife. Transfer the chicken to the bowl with the marinade and coat evenly, rubbing the mixture into the incisions.
6. Heat a griddle and cook the chicken for 3-4 minutes on each side, until cooked through.
7. Serve the spicy chicken with the plantain chips, and the mango chutney on the side.
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