Served with a rum caramel mango drizzle and a flat bread

Ingredients

  • 4 chicken thighs
  • 6 scallions
  • 2 cloves of garlic
  • thumb sized piece ginger
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tblsp sage
  • salt
  • lime juice/vinegar/dark rum/tbsp fresh coriander
  • zest of lime and juice
  • 1 red chili (deseeded)
  • 1 mango
  • 1 red onion
  • small bunch coriander
  • olive oil
  • 100 g flour- self raising
  • 1 tsp yoghurt
  • oil/water/salt/pinch cayenne
  • 50 g sugar
  • splash of dark rum
  • 1/2 mango

Method

  • Chicken- slash thighs to bone. Blend marinade ingredients and rub into chicken and set aside for 15 mins before grilling for 20mins.
  • For the mango salsa, very finely chop all ingredients. Mix and season

Method

  • Mix all ingredients and knead briefly
  • Flatten into an oval shape and sprinkle with salt
  • Cook in very hot oven (250°C)

Method

  • Melt sugar until it caramelises
  • Add blended mango and rum and season