FILIPINO CHICKEN WITH MANGO-TOMATO SALSA

(Serves 4)

INGREDIENTS: 4 large chicken thighs, skin on and bone in (about 600g); sea salt and black pepper; 2 spring onions, finely sliced at an angle, to serve.

FOR THE FILIPINOSTYLE SAUCE: 3 garlic cloves, finely chopped; 4tbsp apple cider vinegar; 2tbsp tamari or soy sauce; 2tsp-1tbsp fish sauce or 2tsp extra tamari or soy sauce; 2tbsp (coconut) sugar or maple syrup; 2 star anise; ¼tsp chilli flakes (or to taste).

FOR THE MANGOTOMATO SALSA: 1 big handful of fresh coriander; 100g cherry tomatoes, quartered; 100g peeled ripe mango, pineapple or stone fruit, diced; 2cm fresh ginger, finely grated; ½ garlic clove, finely grated; 1 jalapeno or other chilli, deseeded and diced; juice of 1½ limes; 4 spring onions or 1 small red onion, finely diced; 2tbsp extra-virgin olive oil; a dash of hot sauce (optional)

METHOD:

1. Preheat the oven to fan 2200C/gas mark 9. If using a BBQ, get it going now.

2. Mix all the sauce ingredients together. Place the chicken thighs in an ovenproof dish big enough to arrange the pieces about two centimetres 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.

3. 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.

4. 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).

5. Serve the chicken scattered with the spring onions and with the salsa on the side.