Recipe for Marinated Chicken with Honey and Ginger Served with Mango and Sultana Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
175 gm bone in chicken breasts skin on
1 x salt and freshly milled black pepper
----------------- For the marinade: ----------------
2 tbl runny honey
1/2 x cm piece root ginger peeled and finely grated
1 tsp ground ginger
2 clv garlic peeled and crushed
zest and juice 1/2 lime
1 x salt and freshly milled black pepper
----------------- For the salsa: ----------------
1 med or 1/2 large mango
50 gm sultanas
zest and juice 1 lime
1/2 x red pepper deseeded and chopped
1/2 med red onion peeled and finely chopped
1 med green chilli deseeded and finely chopped
garnish:
Instructions:
Instructions: Ovenproof dish asuring 20 x 15cm and 4.5cm deep.

Begin this by making two cuts in each chicken breast about 5mm deep then place the chicken breasts neatly in the ovenproof dish.

Combine all the marinade ingredients in a bowl whisking them together then pour this over the chicken breasts turning them around in the marinade to get them well coated.

Cover the dish with clingfilm and leave it in the fridge overnight.

Place the sultanas for the salsa with the lime zest and juice in a small yowl so they can plump up overnight.

Cover them with clingfilm and store in the fridge.

When you are ready to cook the chicken preheat the oven to gas mark 7/425F/220C .

Remove the clingfilm from the chicken and baste each breast with the marinade.

Bake on a high shelf of the oven (or the next one down from the potatoes) for 20 to 30 minutes.

While the chicken is cooking remove the skin from the mango using a potato peeler or sharp knife.

Slice all the flesh away from the stone and chop it into small pieces about 5mm dice. Add it to the sultanas along with the remaining salsa ingredients and garnish just before serving with the coriander leaves. Serve the cooked chicken with some of the salsa spooned over and the rest served separately along with a bowl of the saffron roasted potatoes.

This is another quick and easy recipe thats helpful for busy people because it needs to be prepared ahead and can then be cooked along side roast potatoes with saffron at the same temperature. So in theory you could come home from work and have supper for four ready in about an hour.

Serves 4

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