Chicken asado and mango salsa
- For 4/5 people • 1 free-range chicken Marinade • 1 lime • 2 tablespoons of sunflower oil • 4 cloves of garlic • 1 tbsp of turmeric • 1 tbsp of cumin • 1 tbsp of cane sugar • salt and pepper Salsa • 1 ripe mango • 1 handful cherry tomatoes • 1 small piece of ginger • 1 avocado • juice of half a lemon (preferably green) • a few leaves of fresh mint • a few leaves fresh coriander • olive oil • fleur de sel • ground pepper
Preparation time: 15 minutes Break for marinade: 3 hours or overnight. • Split the chicken in two by opening it through the belly from bottom to top and • Flatten it by pressing quite firmly. You can have this done by your butcher. • Prepare the marinade by mixing together the lime zest, juice, oil, peeled garlic cloves cut into small pieces, cane sugar, salt and spices. • Place the flattened chicken on a dish, coat it with marinade, cover with cling film and • Refrigerate for at least 2 hours or overnight. • Preheat the oven to 200° • Place the chicken in a baking dish or on the frying pan • Cook the chicken for 45 minutes, covering it halfway through cooking to protect it. . Preparation of the Salsa • Remove as many seeds as possible from the tomatoes and cut them into small pieces • Peel and cut the mango into small cubes. • Cut the avocado in half and cut it into small pieces. • Place everything in a large salad bowl. • Immediately sprinkle with lemon juice. • Add the chopped mint and chopped coriander • Drizzle with a drizzle of olive oil. • Grate a little ginger • Lightly salt and pepper, then mix everything well. • Film and refrigerate.
