Mango & Mustard Chicken w/ Pineapple Mint Salsa

Shopping list

• 4 skinless, boneless chicken thighs

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• 1 tbsp mango chutney

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• 1 tbsp wholegrain mustard

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• olive oil — to taste

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• salt — to taste

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• pepper — to taste

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• 200 g pineapple — roughly chopped

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• 1 handful mint — roughly chopped

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• 1 red chilli — deseeded and diced

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• 1 lime — zest and juice

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• 1 handful toasted pine nuts — roughly chopped

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Step by step

1. 1

   Preheat your oven to 180°C (fan). In a bowl, mix the chicken thighs with the mango chutney, wholegrain mustard, a good glug of olive oil, and a generous pinch of salt and pepper, making sure each thigh is well coated.

2. 2

   Place the chicken on a lined baking tray and roast for 20 minutes or so, until cooked through and gorgeously sticky and golden on top.

3. 3

   While the chicken’s in the oven, make the salsa — toss the pineapple, mint, chilli, lime zest and juice, and a drizzle of olive oil together in a bowl.

4. 4

   Just before serving, scatter the toasted pine nuts over the salsa for a bit of crunch.

5. 5

   Serve the chicken hot, piled high with the pineapple mint salsa on top or alongside.