Spicy chicken & mango salsa

Name: Spicy chicken & mango salsa
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tsp coriander seeds; 2 large garlic cloves; 2 limes, finely grated zest and juice; 2 tsp Cooks' Ingredients Smoked Paprika; 250 g basmati rice

This recipe uses prepared mango chunks from mangoes grown and ripened in the Ghanaian sunshine on our Waitrose & Partners Foundation farms. The spicy chicken blends beautifully with the sweet and ripe, fresh mango salsa, creating lovely summer flavours in the dish.

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Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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2 tsp coriander seeds
2 large garlic cloves
2 limes, finely grated zest and juice
2 tsp Cooks' Ingredients Smoked Paprika
250g basmati rice

FOR THE MANGO SALSA

280g tub Waitrose & Partners Mango, cut into smaller cubes
2 limes, plus extra wedges to serve
½ red chilli, deseeded and finely chopped (optional)

Preheat the oven to 200 degrees C, gas mark 6. Score each chicken thigh 2-3 times. Using a pestle and mortar, crush the coriander seeds roughly. Add the garlic and lime zest, then pound to make a coarse paste. Add the lime juice and the paprika and mix again until well blended. Rub the mixture over the chicken and into the flesh, leave to marinate for 5 minutes.
Roast on a baking tray lined with baking parchment for 35-40 minutes, until the skin is lightly charred and the meat is cooked through, there is no pink meat and the juices run clear.
Cook the rice according to the pack instructions. Meanwhile, make the salsa. Place the mango in a large bowl with the finely grated zest of 1 lime and the juice of 2, then mix with all the remaining salsa ingredients. Serve with the chicken, scattering over some coriander to garnish and with some extra lime wedges on the side to squeeze over.

Typical values per serving when made using specific products in recipe