Wealden Times | WT208 | June 2019 | Kitchen & Bathroom supplement inside

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Food Tandoori Spatchcock Chicken with Mango Salad Serves 4 Prep time: 15 mins Cooking time: 40-50 mins I’ve used a spatchcocked chicken here which, if our mini heatwave hadn’t already left us, could have been thrown on the barbecue. Instead, I cooked this curry alternative in my favourite casserole pan in the oven. Spatchcocking reduces cooking time, but this recipe would also work with a regular chicken, or two, or three if feeding a crowd. • 1 large (1.7kg) chicken, spatchcocked (you can ask your butcher to do it for you) for 5 minutes on each side, then move the chicken to the side of the grill and continue cooking on the gentler heat for 30-40 minutes turning every 10 minutes. Alternatively, roast the chicken at 200°C for 50 minutes in an oven. Check that the chicken is cooked by piercing a knife between the thighs and breasts. The juices should run clear. Rest the chicken for 10 minutes. 3Mix together the mango salad ingredients and once the chicken is ready, spoon over the top or serve as a side dish. For the marinade: • 4 tbsp Greek yogurt • 1 tsp paprika • 1 tsp turmeric • 1 tsp chilli powder • 1 tsp coriander • 1 tsp cumin • 2 tsp grated ginger • 2 garlic cloves, crushed • ½ tsp Maldon Salt • juice ½ lemon 1Mix together all the marinade ingredients and spoon all over the chicken. You can marinate the For the salad: • 2 fresh mangos chopped/sliced • 1 red chilli finely chopped • 1 bunch coriander, leaves chopped • juice of 1 lime • 1 tsp nigella seeds • 1 tbsp olive oil chicken in the fridge if you like but it’s not essential. 2Cook on a medium heat barbecue in the middle wealdentimes.co.uk 142
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Wealden Times | WT208 | June 2019 | Kitchen & Bathroom supplement inside

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