Lemon and Ginger Chicken with Mango Salsa

How to Prepare Speedy Lemon and Ginger Chicken with Mango Salsa

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The variety of servings that may be served to make Lemon and Ginger Chicken with Mango Salsa is 6 servings. So make sure this portion is enough to serve for yourself and the one that you love household.

Oh sure, simply to add, the time wanted to cook dinner Lemon and Ginger Chicken with Mango Salsa is estimated to be round 20 mins.

So, this time, let’s try it, let’s vary Lemon and Ginger Chicken with Mango Salsa ourselves at home. Staying with simple substances, this dish can provide benefits in helping to keep up the well being of our bodies. You can also make Lemon and Ginger Chicken with Mango Salsa using 21 materials type and 5 manufacturing steps. Here is how one can make the dish.

Whenever I make mango salsa I make three times more than I need – because it matches so well with chicken, fish and noodle dishes. Today we were having a bbq so I marinaded the chicken fir a couple of hours before we ate. But it’s equally delicious if the chicken is baked in the oven.

Elements and spices that need to be Make prepared to make Lemon and Ginger Chicken with Mango Salsa:

1. 12 off the bone and skinless chicken thighs
2. 1 lemon
3. 3 cm knob of fresh ginger
4. 2 garlic cloves
5. Marinade
6. 1 lemon, rind and juice
7. 3 cm cube of freshly grated ginger
8. 2 garlic cloves, chopped or grated
9. 15 ml Dijon mustard
10. 10 ml coriander seeds
11. 10 ml cumin seeds
12. 10 ml fennel seeds
13. 10 ml olive oil for heating the spices
14. 75 ml olive oil for the marinade
15. 1 handful fresh mint and coriander
16. Mango Salsa
17. 2 ripe mangos
18. 1 birds eye chilli, finely chopped
19. 1 lemon, juice only
20. 1 handful (15 g) chopped fresh coriander
21. 1 small red onion, finely diced

Steps to make to make Lemon and Ginger Chicken with Mango Salsa

1. Dice the mango and onion, add all the other salsa ingredients
2. Cover the salsa and leave to macerate.
3. Heat up the 10ml olive oil in a small pan. Add the coriander seeds, cumin and fennel and cook them briefly until they release their aroma. Quickly tip out if the hot pan into a pestle and mortar and grind them to a paste ready to add to the other marinade ingredients. Mix all the marinade ingredients together and rub into the thighs. Leave to marinade for at least one hour. Ideally leave them marinading overnight.
4. When you are ready to cook the thighs either bake them in the oven for twenty minutes or cook them on a bbq. Season before serving.
5. I served the chicken thighs with the mango salsa and a green salad.

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