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) :
Chicken 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 :
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
- Boiron mango fruit puree : 400ml
- rice vinegar : 10ml
- sugar : 10ml
- butter : 20g
Mango salsa method
- Bring to the boil.
- Reduce by a third.
- Finish with 20g butter.
- Add 2tbsp of sweetcorn cornels.
Sauce ingredients
- chicken broth : 500ml
- Small watercress for a garnish :
Sauce method
- Keep it simple!
- Boil and reduce with a small bunch of thyme.
- Garnish with small watercress for pepperiness
