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Spicy chicken with plantain chips and mango chutney

Paul Merrett from Market Kitchen
Paul Merrett enjoys a bit of sunshine cooking with this zingy recipe from the tropics

Spicy chicken with plantain chips and mango chutney

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.

Cook's note:
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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Serves: 1

Prep: 15 min
Cook: 1 hr

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 hot chilli powder
2 large mangoes, peeled, stone removed and diced into 5mm cubes