Grilled chicken with wedges, mango salsa & radicchio salad
This flavoursome meal is complete with a refreshing mango daiquiri! SERVES 4 Preheat oven to 220°C. For the mango daiquiri, place 2 cups cubed mango into the freezer for 90 mins. When ready to serve, process frozen mango cubes with 3 tbsp vodka, 3 tbsp white rum, a squeeze of lime juice and 1 cup ice cubes in a blender until combined. Pour into glasses with a cube of fresh mango and a mint leaf to garnish. For the spiced wedges, peel 600g medium royal blue potatoes and cut each into 6-8 wedges. Place into salted water, bring to the boil, then simmer for 10-15 mins. Drain well and place into a baking dish along with 2 sprigs of rosemary and 3-4 large cloves of garlic. Drizzle with 3-4 tbsp olive oil and season with salt. Bake until golden and crisp (about 30 mins). Remove from oven and set aside. For the mango salsa, combine 1 large mango (flesh diced 1cm), 2 juiced limes, ¼ bunch coriander (leaves picked), ½ small finely diced red onion, 1 sliced cayenne chilli and salt in a small bowl and set aside. For the radicchio salad, place 4 radicchio leaves and 1 red endive (leaves separated) into a bowl. Add 1 tbsp caramelised balsamic vinegar and a pinch of salt and toss to combine. Transfer to a large plate and arrange 1 mango cheek (sliced thinly) and 1 cayenne chilli (sliced thinly) over the top. For the grilled chicken, lay 4 skinless chicken breast fillets onto a chopping board. Flatten chicken slightly with one hand, then carefully cut horizontally into 2 thin fillets. Repeat with remaining chicken. Season well with salt and both black and white pepper and dust in ¹/³ cup plain flour. Set aside. Pour olive oil into a large frying pan in a 1cm layer, add ½ bulb garlic and place over medium-high heat. Add chicken and cook until golden on the outside and tender inside, about 3-4 mins on each side. Remove from pan and place onto a clean tray. Cover loosely with foil and set aside to rest. To finish the spiced wedges, pour out some of the oil from the frying pan and return pan to the heat. Add 50g butter and when melted, add ½ tsp ground coriander, ½ tsp chilli powder, ½ tsp ground ginger, pinch of ground cinnamon, pinch of ground nutmeg and a pinch of ground allspice and cook until fragrant (about 1 min). Add the roasted potatoes and toss in pan to coat in the spice mixture. Cook until crisp and golden. Remove pan from heat. To serve, place chicken and wedges onto serving plates. Add some salad and salsa and serve with daiquiris on the side.