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Chicken, sweetcorn and mango salsa

Chicken, sweetcorn and mango salsa


This mango fruit puree works beautifully with the chicken and creates a light, delicious dish.

Chicken

Ingredients

Chicken

Boiron mango fruit puree (to brush over)

Method

Prepare 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

Ingredients

Fresh whole sweetcorn

Method

Use whole fresh corn and roast – do not boil.

Pan fry with a little bit of butter.

Cut and remove from the core.

Mango salsa

Ingredients

400ml Boiron mango fruit puree

10ml rice vinegar

10ml sugar

20g butter

Method

Bring to the boil.

Reduce by a third.

Finish with 20g butter.

Add 2tbsp of sweetcorn cornels.

Sauce

Ingredients

500ml chicken broth

Small watercress for a garnish

Method

Keep it simple!

Boil and reduce with a small bunch of thyme.

Garnish with small watercress for pepperiness

Recipe courtesy of Boiron

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