FRUITY CHICKEN WITH PINEAPPLE SALSA

PREP TIME 15 MINS (PLUS MINIMUM OF 2 HOURS FOR MARINATING) COOK TIME 45 MINS SERVES 4

INGREDIENTS

● 8 free-range chicken thighs (bone in, skin on) ● Jar of Chilli and Pineapple Chutney

● 4 banana shallots (or 2 red onions), sliced into quarters

● 2 tbsp olive oil

● Sea salt and black pepper

● ½ small bunch of coriander leaves

For the pineapple salsa

● 1 small pineapple, diced

● 2 fresh red or green chillies, finely chopped

● 1 red, yellow or green pepper, finely chopped

● ½ red onion, rinsed in cold water, finely chopped

● Small bunch of coriander, leaves chopped

● Seeds of ½ pomegranate

● 1 or 2 limes, zest and juice

METHOD

1 Mix the chutney and olive oil in a non-reactive bowl with ½ tsp sea salt and a generous grind of black pepper, then add the chicken and mix thoroughly. Leave to marinate for a couple of hours (ideally overnight).

2 Heat the oven to 190°C/Fan 170°C/Gas Mark 5. Place the chicken and onion in an oven-proof dish, large enough to accommodate the chicken in one layer. Drizzle the chicken with a little more olive oil. Roast for 45 minutes, until the chicken is golden and cooked thoroughly. Sprinkle with coriander.

3 While the chicken is cooking, mix the chutney ingredients together and season to taste. Serve with pitta or flatbreads and a green salad.