Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa

30 minutes

Serves 4. Scroll to the bottom of the page to see questions Lindsey has answered about this recipe

This recipe is from Delia's Complete How to Cook.

This is another quick and easy recipe that's helpful for busy people because it needs to be prepared ahead and can then be cooked alongside Crunchy Roast Potatoes with Saffron (see below), at the same temperature.

So, in theory, you could come home from work and have supper for four ready in about an hour.

The Delia Online Cookery School: Watch how to zest and juice citrus fruits in our video. Press the recipe image to play.

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Worried about dry chicken breast

Asked by: Simon01

Another query please Lindsey. This time on cooking chicken breasts. I'm tempted to try Deliua's recipe of the day (Marinated chicken with honey & ginger) but whenever I roast chicken breasts, without a sauce, they nearly always turn out too dry! This recipe says roast for 20-30 minutes the same time as the potatoes on the shelf below at 220 C. I have a fan oven, so the temp does not vary with the shelf position. I would adjust the temp to 200, but I know from past experience the chicken would be dry. Is there any trick to keeping the chicken moist , eg marinating in buttermilk first? Cook on a griddle on the hob? Also, my family don't like sultanas. Any suggestionss for what can I serve with it instead of Salsa? Many thanks. Eileen

Answered by Lindsey: Hello, I would roast the potatoes at 200 in a fan oven and add the chicken for the last 20 minutes (or so). We also make this recipe with boned chicken thighs. These are generally moister. I wouldn’t change the marinade for this particular recipe, but we do have this on that uses a buttermilk marinade if you want to try it … For the sultana replacement – I would omit and increase the other ingredients, or you could add pomegranate or dried cranberries or chopped dried apricots. Kind regards Lindsey

Method

Begin this by making 2 cuts in each chicken breast, about ¼ inch (5 mm) deep, then place the chicken breasts neatly in the ovenproof dish.

Now combine all the marinade ingredients in a bowl, whisking them together, then pour this over the chicken breasts, turning them around in the marinade to get them well coated. You now need to cover the dish with clingfilm and leave it in the fridge overnight. Next, place the sultanas for the salsa with the lime zest and juice in a small bowl so they can plump up overnight. Cover them with clingfilm and store in the fridge.

When you are ready to cook the chicken, pre-heat the oven to gas mark 7, 425°F (220°C). Then remove the clingfilm from the chicken and baste each breast with the marinade. Bake on a high shelf of the oven (or the next one down from the roast potatoes) for 20-30 minutes. While the chicken is cooking, remove the skin from the mango using a potato peeler or sharp knife. Then slice all the flesh away from the stone and chop it into small pieces – about ¼ inch (5 mm) dice. Then add it to the sultanas, along with the remaining salsa ingredients, and garnish just before serving with the coriander leaves. Serve the cooked chicken with some of the salsa spooned over and the rest served separately, along with a bowl of the saffron-roasted potatoes.