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How to make Tropical Chicken
Method
Preheat oven to 220°C (or 180°C fan-forced). Slice the mango down the sides (around the seed), then scoop away the flesh from the skin using a large spoon. Slice the flesh into wedges and set aside. Make the spice rub first. Mix together the salt, cumin, cinnamon, pepper and ½ teaspoon paprika (or cayenne pepper, if using) in a small bowl. Cut the backbone from the chicken, flip the chicken over and press down hard. Rub the chicken with the spice rub mixture all over. Heat the oil in a large, ovenproof skillet over medium-high heat. Cook the chicken, breast side down, until browned and beginning to crisp – about 5 minutes. Turn chicken, skin-side up. Transfer chicken in skillet to the oven and roast uncovered for 45 minutes. While chicken roasts, make the pineapple glaze. In a small saucepan over medium heat bring pineapple juice, vinegar, brown sugar, paprika, garlic and red chillies to a boil and cook until thickened – about 10 minutes. In the last 10 minutes of roasting chicken, add the mango wedges and limes to the skillet and brush everything with the glaze. Transfer the cooked chicken to a cutting board and allow to rest 10 minutes. Place the mangoes on a large serving platter and top with the chicken. Garnish with the limes and spoon any juices from skillet on top of the chicken. Garnish with fresh coriander sprigs.
