Fruity Chicken Thighs with Pineapple Salsa
8 free-range chicken thighs (bone in, skin on)
Half to two-thirds of a jar of The Cherry Tree Chilli & Pineapple Chutney
4 banana shallots (or 2 red onions), sliced into quarters
2 tbsp olive oil
Sea salt and black pepper
Coriander leaves (half a small bunch)
1 small pineapple, diced
2 fresh red or green chillies, finely chopped
1 red, yellow or green pepper, finely chopped
½ red onion, rinsed in cold water, finely chopped
Small bunch of coriander, leaves chopped (stems too, if you wish)
½ pomegranate (kernels)
1 or 2 limes, zest and juice
½ tsp sea salt
Mix the chutney and olive oil in a non-reactive bowl with ½ tsp sea salt and a generous grind of black pepper, then add the chicken and mix thoroughly. Leave to marinate for a couple of hours (ideally overnight).
Heat the oven to 190ºC / 160ºC fan.
Place the chicken and onion in an oven-proof dish large enough to accommodate the chicken in one layer. Drizzle the chicken with a little more olive oil.
Roast for 45 minutes, until the chicken is golden and cooked thoroughly. Sprinkle with coriander.
While the chicken is cooking, mix the chutney ingredients together, season to taste. To serve Serve with pitta or flatbreads and a green salad.