Delia Smith

Honey and Ginger Chicken served with
Mango and Golden Raisin Salsa

This is another quick and easy recipe that's helpful for busy people because it needs to be prepared ahead.

Serves 4

• 4 x 6 oz bone-in chicken breast halves, skin on
• salt and freshly ground black pepper

For the marinade:

• 2 tablespoons honey
• 1 inch piece ginger, peeled and finely grated
• 1 teaspoon ground ginger
• 2 cloves garlic, peeled and crushed
• zest and juice 1/2 lime
• salt and freshly ground black pepper

For the salsa:

• 1 medium or 1/2 large mango
• 1/3 cup golden raisins
• zest and juice 1 lime
• 1/2 red bell pepper, seeded and chopped
• 1/2 medium red onion, peeled and finely chopped
• 1 medium green chili, seeded and finely chopped

To garnish:

• 3/4 cup cilantro leaves

You will also need an ovenproof dish measuring approximately 8 x 6 inches and 1 3/4 inches deep.

Begin this by making two cuts in each chicken breast, about 1/4 inch deep, then place the chicken breasts neatly in the ovenproof dish. Combine all the marinade ingredients in a bowl, whisking them together, then pour this over the chicken breasts, turning them around in the marinade to get them well coated. You now need to cover the dish with plastic wrap and leave it in the refrigerator overnight.

Next, place the golden raisins for the salsa with the lime zest and juice in a small bowl so they can plump up overnight. Cover them with plastic wrap and store in the refrigerator.

When you are ready to cook the chicken, preheat the oven to 425°F. Remove the plastic wrap from the chicken and baste each breast with the marinade. Bake on the top shelf of the oven for 20-30 minutes.

While the chicken is cooking, remove the peeling from the mango using a potato peeler or sharp knife. Then slice all the flesh away from the pit and chop it into small pieces - about 1/4 inch dice. Add it to the golden raisins, along with the remaining salsa ingredients, and garnish just before serving with the cilantro. Serve the cooked chicken with some of the salsa spooned over it and the rest served separately.