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Ingredients
Method
- 1 mango, peeled and chopped
- 15g chopped coriander, stalks and leaves separated
- 2 limes, zest of both, juice of 1
- 2 tbsp fish sauce
- 1kg chicken thighs, skin on and bone in
- 1 tbsp oil
- Add the mango flesh to a blender with the coriander stalks, lime juice and zest, and the fish sauce. Blend until smooth, then place the chicken in a bowl and rub in the marinade. Cover and chill for at least 2 hours or overnight.
- When ready to cook, preheat the oven to 200C and arrange the chicken thighs in a roasting tin, skin-side up. Tip over any remaining marinade, drizzle with the oil and roast for 50 mins, basting halfway through. Scatter with coriander leaves and serve with jasmine rice.
1 hr
4 serving
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