Mum’s Filipino chicken with mango-tomato salsa

SERVES 4 READY IN 30 MINS

4 large chicken thighs, skin on and bone in (about 600g) ● 2 spring onions, finely sliced at an angle, to serve 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 ● 1/4tsp chilli flakes (or to taste) MANGO-TOMATO 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 ● 1/2 garlic clove, finely grated ● 1 jalapeño or other chilli, deseeded and diced ● Juice of 11/2 limes ● 4 spring onions or 1 small red onion, finely diced ● 2tbsp extra-virgin olive oil ● A dash of hot sauce (optional)

1 Preheat the oven to 240C/220C fan/ Gas 9. If using a barbecue, get it going now.

2 Mix all the sauce ingredients together. Place the chicken in an ovenproof dish big enough to keep the pieces about 2cm apart (but not so big that you lose all the sauce as it cooks), then add the sauce, coating each piece of chicken well.

3 Turn the chicken skin-side up in the dish, sprinkle a little salt and pepper over each one and roast for 25 mins or until well cooked and the juices run clear when pierced with a knife.

4 Meanwhile, make the salsa. Roughly chop the coriander leaves 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 mins (while the chicken is cooking).

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