Spiced Chicken with Pineapple Salsa

Preparation Time: 20 minutes plus marinating overnight
Cooking time: 45 minutes
Serves: 4 - 6

This is a dish that is quick and easy to prepare, and the tangy pineapple salsa is a perfect match for the spiced chicken.

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients

1 x 1.6 kg / 3½lb British chicken
1 tsp cumin seeds
½ tsp coriander seeds
10 black peppercorns
½ tsp fennel seeds
Juice of 1 lime
4 tbsp olive oil
Salt

For the salsa:
1 small pineapple, peeled and finely chopped
½ red onion, finely chopped
½ red chilli, deseeded and finely chopped
2 tbsp chopped coriander
Juice of 1 lime
Salt and pepper

Method

1. Heat a dry wok or frying pan. Add the cumin, coriander, fennel seeds and peppercorns and gently fry for 30 seconds to help release their natural flavours. Allow to cool before crushing slightly in a pestle and mortar. Mix with the lime juice and oil. Set aside.

2. Place the chicken onto a chopping board breast side down. Cut along each side of the breastbone to remove it and also the wish bone (or get your butcher to do it).

3. Turn the chicken over and firmly push down on the breast bone to flatten the chicken out. Insert 2 metal skewers diagonally from leg to wing to keep the bird flat.

4. Carefully slash the thickest parts of the legs. Place in a roasting tray and pour the marinade over. Turn the chicken over and leave overnight.

5. Preheat the grill to medium. Grill chicken slowly for 45 minutes until juices run clear – test by piercing the thickest part of the leg.

6. Meanwhile, make the salsa. Mix the pineapple, chilli, red onion, coriander and lime juice. Season with salt and pepper, then cover and leave in the fridge for at least 30 minutes.

7. When chicken is nearly cooked, take out salsa to bring back to room temperature.

To serve: cut the chicken legs in two and the breasts in four and serve with the salsa.

Nutritional Information   Per Serving Per 100g Calories 397 kcal 111 kcal Protein 19.5 g 5.5 g Carbohydrates 20.2 g 5.7 g Fat 23.5 g 6.6 g Saturated Fat 7.4 g 2.1 g