Tropical Chicken Recipe
How to make Tropical Chicken
Method
- Preheat oven to 220°C (or 180°C fan-forced).
- Slice the mango down the sides (around the seed), then scoop away the flesh from the skin using a large spoon. Slice the flesh into wedges and set aside.
- Make the spice rub first. Mix together the salt, cumin, cinnamon, pepper and ½ teaspoon paprika (or cayenne pepper, if using) in a small bowl.
- Cut the backbone from the chicken, flip the chicken over and press down hard. Rub the chicken with the spice rub mixture all over.
- Heat the oil in a large, ovenproof skillet over medium-high heat. Cook the chicken, breast side down, until browned and beginning to crisp – about 5 minutes.
- Turn chicken, skin-side up. Transfer chicken in skillet to the oven and roast uncovered for 45 minutes.
- While chicken roasts, make the pineapple glaze. In a small saucepan over medium heat bring pineapple juice, vinegar, brown sugar, paprika, garlic and red chillies to a boil and cook until thickened – about 10 minutes.
- In the last 10 minutes of roasting chicken, add the mango wedges and limes to the skillet and brush everything with the glaze.
- Transfer the cooked chicken to a cutting board and allow to rest 10 minutes.
- Place the mangoes on a large serving platter and top with the chicken. Garnish with the limes and spoon any juices from skillet on top of the chicken.
- Garnish with fresh coriander sprigs.