Ingredients
- Sharwood’s Mango Chutney 140g
- Soya sauce 2 tbsp
- Spinneysfood Rice Vinegar 1 tbsp
- Garlic cloves 2
- Fresh ginger, grated 1cm piece
- Water 4 tbsp
- Discovery by Spinneys Free-Range Whole Chicken, spatchcocked (approx. 1.5kg) 1
- Sharwood’s Tikka Masala Curry Sauce 4 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Fresh lime juice 2 tbsp
- Baby gem lettuce 2
- Snack cucumbers, sliced 2
- Red radishes, thinly sliced 8
- Spinneysfood Baby Rainbow Plum Tomatoes 100g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mango chutney-glazed chicken with wedge salad and tikka masala dressing
Fusion 20 Mins Prep · 60 Mins Cook
- Combine the mango chutney, soya sauce, rice vinegar, garlic, ginger and water in a blender and blitz until smooth. Reserve a little of the marinade for basting, then pour the remainder over the chicken, turning to coat evenly. Marinate for at least 30 minutes.
- Meanwhile, preheat the oven to 160°C, gas mark 3.
- Roast the chicken for 1 hour, basting with the reserved marinade every 10 minutes, until deeply caramelised and cooked through. Rest for 10 minutes before carving.
- Whisk together the tikka masala curry sauce, olive oil and lime juice. Arrange the lettuce, cucumber, radish and tomatoes on a serving platter, then drizzle over the dressing.
- Serve the mango chutney-glazed chicken alongside the wedge salad.