Chargrilled mangoes and spicy chicken make this recipe perfect for summertime entertaining.
- Using a sharp knife, cut small slits into the skin and flesh of the chicken. Combine garlic, paprika and 2 tablespoons oil in a bowl, then season. Add chicken, turning to coat well. Set aside to marinate for 30 minutes.
- Preheat the oven to 180°C
- Heat the remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the chorizo and cook, stirring, for 2-3 minutes until crisp. Remove chorizo from pan with a slotted spoon and drain on paper towel.
- Return the pan to medium-high heat and cook chicken, skin-side down, for 2-3 minutes until browned. Remove chicken from pan, reserving the cooking oil, and place, skin-side up, on a baking tray. Roast for 10-12 minutes until cooked.
- Meanwhile, combine chorizo, peppers, mango, parsley and half the lemon juice in a bowl. Season, then add 2 tablespoons oil from the pan and toss to combine.
- Slice chicken, then garnish with herbs and drizzle with remaining lemon juice. Serve with salsa and roast potatoes.
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Food Storage Container Set
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