Another Home favorite

Indonesian Grilled Chicken with a Mango-Peanut Salsa

Chicken legs or thighs are great for grilling, as they seem to keep their juiciness better than Chicken breasts. These are rubbed with a sweet hot spicy paste and served with nice chunky salsa.

Serves us 3 (double if you have friends round)

2 tsp. finely grated fresh ginger

2 tsp. finely chopped coriander

1/2 tsp. finely grated fresh turmeric

1 tsp. crushed garlic

1 Tbs. Crushed birds eye chilies or which ever is your favorite

2 Tbs. Light Olive Oil and maybe some vegetable oil for the grill

2 tsp. dark palm sugar

1 tsp. salt or low salt if you have it,

½ tsp Freshly ground black pepper

1 lb. Chicken legs or thighs

(About 3 large or 6 medium,)

1 cups small-diced fresh mango

(From 1 large mango)

1/2 cup small-diced red or green bell pepper, (the red is sweeter, from 1 small pepper)

1/4 cup salted peanuts, coarsely chopped,

(in a wizzer is best, but try not to brake it, like some people! )

1/3 cup thinly sliced spring onions or scallions

(white and green parts of 3)

1 Tbs. Chopped fresh coriander or mint or both

2 tsp. seeded, very finely chopped chili pepper

2 to 3 Tbs. Fresh limejuice

Mix the ginger, coriander, turmeric; birds eye chilies and garlic in a medium bowl. Heat 1Tbs. Of the olive oil in an 8-inch wok or large heavy pan over low heat.

Add the chopped spices to the hot oil and heat until they bubble and become fragrant, about a minute or so.

Then put the spice mix back into to the bowl and now stir in brown palm sugar, black pepper and salt.

The mixture will be thick and pasty. Add the chicken and toss to coat evenly.

In a smallish bowl, mix the mango, bell pepper, peanuts, spring onions, coriander or mint, jalapeño, and the rest, about 2 Tsp. of olive oil. Add the limejuice to taste, and leave to mingle, if you prefer your salsa on the sweet side, you can add I little clear blossom honey too, ummm

And, if you have lots of time you can season the chicken in the paste and make the salsa up to 2 hours ahead and leave it in the fridge until you want to cook.

Prepare a hot charcoal fire or heat the oven up to about 200°C. Clean the hot grate with a wire brush and then coat it with an oil-soaked paper towel or a pastry brush is quite good.

Put the chicken on the grate and grill until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs.

The chicken will take about 45 mins to cook if your doing it in the oven, keep at the top of the oven and make sure to turn over a few times.

Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a nice serving plate, let rest 4 to 5 min., and serve hot, warm, or at room temperature with the salsa alongside.

Some Variations

You could do the same recipe but prepared as kebabs, you would just need to use boneless thighs and slice them lengthwise into 1-1/2- to 2-inch-wide strips.

Cover with the flavorings and then thread the chicken onto six 8- or 12-inch skewers (remember to soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 minutes in total.

Some other suggestions, you could also try this with Halloumi cheese and or Aubergines which also grill very well and the spice, mango and peanut combination adds a new twist.

Enjoy your Indonesian.