Fruity Chicken Thighs with Pineapple Salsa Recipe


Serves 4


  • 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)⁠

Pineapple salsa⁠

  • 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 ⁠

  • Olive oil⁠


  • 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.