Back home
Ingredients
Method
- 1 ripe mango
- 12g coriander, stalks chopped, leaves picked
- 2 limes, zest and both, juice of 1
- 2 tbsp fish sauce
- 1kg chicken thighs, skin on and bone in
- 1 tbsp olive oil
- Chop the mango and add the flesh to a blender with the lime zest and juice, fish sauce and coriander stalks, then blend until smooth. Add the chicken to a large bowl, season well and add the mango mixture. Rub into the chicken, then cover and leave to chill for 2 hours or more.
- Preheat the oven to 200C. Arrange the marinated chicken in a roasting tin (skin-side up) and tip over all the remaining marinade. Drizzle with the oil and roast for 45 mins, basting halfway through the cooking time, then scatter with coriander leaves and enjoy with steamed rice and greens.
1 hr
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box