This dish is a great mid week dinner time idea, when you’re low on inspiration and you want to mix things up a little bit. I would describe it as my answer to sunshine on a plate, which requires a minimal amount of effort and tastes sublime.
I pinched the original idea from my friend Bibi and adapted it ever so slightly. Not only is the marinated chicken full of wonderful warm flavours, the salad I’ve created is also really colourful and complements the meat perfectly. A must it to use chicken thighs or chicken wings to guarantee the flavour, rather than chicken breasts, which will dry up in the oven. You’ll also miss out on all the lovely juices. And I can confirm the leftovers are pretty darn tasty for lunch the next day, served cold.
The Cooking Bit…
1. Begin by marinating 750g/5 chicken thighs in 3 tbsp. of chili and garlic sauce and 2 tbsp. of agave syrup. Make sure all the chicken is covered, place in a plastic bag and leave to marinate in the fridge for a minimum of 2 hours.
2. Place some foil in an oven proof dish. Into the dish add two onions, roughly chopped, plus 100g of sweet peppers, halved. Then add the chicken on top and make sure all the sauce is out of the bag. Bake in a pre- heated oven for 50 minutes, at 180C. The skin of the chicken should be golden and crispy!
3. For the salad toss a 110g bag of salad leaves into a bowl along with 1 avocado, sliced and 1 mango, peeled, cored and chopped into chunks. Add in 10 cherry tomato’s halved and the juice of half a lemon. Make sure all the ingredients are mixed up before serving along side the chicken. It’s that easy!