Nothing beats a fruity and tangy midweek tea. Try this Fruity Chicken with Pineapple Salsa from Sophie Rushton-Smith using Cherry Tree Preserves
Serves: 4
Cook Time: 45 min
Prep Time: 15 min
INGREDIENTS
Chicken
8 free-range chicken thighs (bone in, skin on)
Half to two-thirds of a jar of Chilli and Pineapple Chutney
4 banana shallots (or 2 red onions), sliced into quarters
2 tbs olive oil
Sea salt and black pepper
Coriander leaves (half a small bunch)
Pineapple salsa
1 small pineapple, diced
2 fresh red or green chillies, finely chopped
1 red, yellow or green pepper, finely chopped
1/2 red onion, rinsed in cold water, finely chopped
Small bunch of coriander, leaves chopped (stems too, if you wish)
½ pomegranate (kernals)
1 or 2 limes, zest and juice
1/2 tsp sea salt
Olive oil
METHOD
· Mix the chutney and olive oil in a non-reactive bowl with ½ tsp sea salt and a generous grind of black pepper, then add the chicken and mix thoroughly. Leave to marinate for a couple of hours (ideally overnight). · Heat the oven to 190 C / 160 C fan. · Place the chicken and onion in an oven-proof dish large enough to accommodate the chicken in one layer. Drizzle the chicken with a little more olive oil. · Roast for 45 minutes, until the chicken is golden and cooked thoroughly. Sprinkle with coriander. · While the chicken is cooking, mix the salsa ingredients together, season to taste. To serve
Serve with pitta or flatbreads and a green salad.
By Sophie Rushton-Smith for www.cherrytreepreserves.co.uk