Paprika and mango spatchcocked chicken

By Hope Malau
29 December 2014

This recipe uses a spicy mango sauce to give your summer Sunday roast a tropical touch.

Serves 4–6 Preparation time: 10 min Cooking time: 50 min

  • 3 mangos, chopped
  • 2 sprigs fresh rosemary
  • small handful fresh chives
  • 30 ml (2 T) apple cider vinegar
  • 15 ml (1 T) oil
  • 4 garlic cloves, chopped
  • 5 ml (1 t) paprika
  • salt and freshly ground pepper
  • 1 kg whole chicken, spatchcocked
  • toasted potatoes to serve

Preheat the oven to 200°C.

1. Place the mangos, rosemary, chives, vinegar, oil, garlic, paprika, salt and pepper in a blender and blitz until the ingredients are well combined.

2. Coat the chicken with half the sauce, cover and refrigerate for 2 hours. Roast the chicken in a roasting pan for 45 minutes, basting with the remaining sauce every 15 minutes.

3. Put the remaining sauce in a saucepan over low heat and simmer for 5 minutes. Serve the sauce with the chicken and roasted potatoes.

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