This mango fruit puree works beautifully with the chicken and creates a light, delicious dish.
Chicken
IngredientsChicken Boiron mango fruit puree (to brush over) |
MethodPrepare the chicken for roasting. Roast in the oven for 35mins at 220°C (within 10mins of roasting, brush the skin with mango puree to caramelise). After 20mins of cooking, remove from the oven and allow to rest for a further 20mins. Do not be impatient roasting a chicken! |
Sweetcorn
IngredientsFresh whole sweetcorn |
MethodUse whole fresh corn and roast – do not boil. Pan fry with a little bit of butter. Cut and remove from the core. |
Mango salsa
Ingredients400ml Boiron mango fruit puree 10ml rice vinegar 10ml sugar 20g butter |
MethodBring to the boil. Reduce by a third. Finish with 20g butter. Add 2tbsp of sweetcorn cornels. |
Sauce
Ingredients500ml chicken broth Small watercress for a garnish |
MethodKeep it simple! Boil and reduce with a small bunch of thyme. Garnish with small watercress for pepperiness |
Recipe courtesy of Boiron
