- Chicken (1.2kg max)
- Whole, fresh sweetcorn
- Butter, as required
- 400ml Les vergers Boiron Mango puree
- 10ml rice wine vinegar
- 10ml sugar
- 500ml double brown chicken stock (buy)
- Garnish
- Small watercress for pepperiness
Recipe: Chicken, Sweetcorn, Mango Salsa by chef Adam Handling
Recipe: Chicken, Sweetcorn, Mango Salsa by chef Adam Handling
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken, Sweetcorn, Mango Salsa recipe a try? To get your free sample, email [email protected]
Ingredients
Method
• Prepare the chicken for roasting
• Roast in the oven for 35mins at 220°C (within 10mins of roasting, brush the skin with mango puree to caramelize)
• After 20mins of cooking, remove from the oven and allow to rest for a further 20mins
• Do not be impatient roasting a chicken!
Sweetcorn:
• Use whole fresh corn and roast – do not boil
• Pan fry with a little bit of butter
• Cut and remove from the core
Mango salsa:
• Bring to the boil
• Reduce by a third
• Finish with 20g butter
• Add 2tbsp of sweetcorn cornels
• Keep the sauce simple! Boil and reduce chicken stock with a small bunch of thyme
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