Chicken with a salsa salad

Name: Chicken with a salsa salad
Yield: Serves 2
Cuisine: Mexican recipes
Ingredients: 100g mango chutney; 1 tbsp fajita seasoning; 6 free-range chicken drumsticks; 1 small red pepper, diced; 1 avocado, diced; 198g tin sweetcorn, drained; Small tin black eye beans, drained and rinsed; Grated zest and juice of 1 lime, plus lime wedges to serve; Small handful fresh coriander, roughly chopped

Published: 30 Jun 10
Updated: 18 Mar 24

Test kitchen approved

These spicy chicken drumsticks are full of flavour, thanks to a few shortcuts in the kitchen. The zesty salsa is as tasty as it is healthy.

Serves 2
Hands-on time 10 min; oven time 30 min

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Ingredients

100g mango chutney
1 tbsp fajita seasoning
6 free-range chicken drumsticks
1 small red pepper, diced
1 avocado, diced
198g tin sweetcorn, drained
Small tin black eye beans, drained and rinsed
Grated zest and juice of 1 lime, plus lime wedges to serve
Small handful fresh coriander, roughly chopped

Method

Preheat the oven to 190°C/fan170°C/gas 5. In a large bowl, mix together the mango chutney and fajita seasoning. Add the chicken and toss in the mixture to coat thoroughly. Transfer to a roasting tin lined with baking paper and bake for 30-40 minutes until the chicken is cooked through.
Meanwhile, make the salsa by mixing together the red pepper, avocado, sweetcorn, beans and lime zest. Add the lime juice, then stir through the chopped coriander. Serve the salsa with the cooked chicken.

Recipe from July 2010 Issue

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Chicken with a salsa salad

Ingredients

Method

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