We were given an enormous box of Alphonso mangoes in India, so when we arrived back to an empty fridge, I had to use my wits to concoct something delicious and instant!

Luckily I had a frozen chicken breast in the freezer, some limes and spring onions, plus some mint that had somehow lasted in the fridge…so this is what I made!

Serves 2

2 chicken breasts with skin, slashed

Marinade

1 clove garlic
t tbsp toasted cumin seeds
juice and zest of one lime
1 tbsp coconut or olive oil
1 dried chilli
pinch sea slat

Salsa
1 mango, diced
2 spring onions, sliced small
1 clove garlic, cut small
1 large red chilli (ie no the hot kind!)
juice 1-2 limes
fresh mint
salt and pepper

First slash the chicken breasts and set aside.

Next put all the marinade ingredients in a pestle and mortar and grind into a paste; then smear all over the chicken and leave to infuse for at least an hour…

Slice up the mango and all the other salsa ingredients and mix in a bowl.

Griddle the chicken skin side down till you get some good marks, flip over and brown for a couple of minutes, then transfer to the oven to cook through for 25-30 minutes. Don’t over-cook or it will be too dry. When cooked, transfer to serving dish or plates, and splash some water into the pan to deglaze the cooking juices. Pour over to moisten – the juices will be spicy and sweet.

If I had had a green salad I would have served with that…but we had to make do with the chicken, some quinoa and the salsa.