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Seared chicken and asparagus with mango salsa

April 27, 2011

This is based on a meal designed to feed 20 as a wedding main from BBC Good Food, but scaled back for two people and with simplified instructions to make it a special but simple midweek meal. The salsa needs to be prepared the day before, but that aside it’s quick to pull together.

Asparagus spears, mango salsa and griddled chicken breast

Mango salsa chicken with asparagus

Ingredients

1 ripe mango, diced
1 birdseye chili, diced
1 small red onion, diced
lime juice
2 chicken breasts
1 bunch asparagus
olive oil, salt and pepper

Method

1. The day before, mix the mango, chili, red onion, lime juice, olive oil and season – refrigerate for 24 hours

2. Heat the oven to 220°C and remove the salsa from the fridge

3. Griddle the chicken breasts for three minutes on each side

4. Snap off and discard the bases of the asparagus before placing the spears in a baking tray

5. Drizzle the asparagus with olive oil, season and top with the griddled chicken

6. Bake the chicken and asparagus for 15 minutes

7. Serve, topped with the mango salsa

I wasn’t convinced that this dish would work – I thought there were too many flavours and that they wouldn’t come together. I was wrong – it’s not just delicious, it’s also visually stunning: certainly a winner for dinner parties in asparagus season. I’d like to try this again and purée the salsa to drizzle over the chicken as a jus, but I may just have been watching too much Masterchef.

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