Crispy skin chicken with mango coconut salsa

Ingredients

• 4 chicken thigh fillets, skin-on
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground turmeric
• 2 tsp Kashmiri chilli powder
• Salt and black pepper
• Lime wedges, to serve

For the salsa

• ½ cup desiccated coconut
• 2 tbsp boiling water
• 1 tsp paprika
• 2 limes, juiced
• 1 eschallot, finely chopped
• 1 mango, diced
• ¼ small bunch coriander, finely chopped
• Salt, to taste

Instructions

1. In a large bowl, combine the chicken, ground spices with a generous pinch of salt and pepper. Toss well to combine, then place the chicken, skin-side down in a cold, large frying pan. Place a cooking weight on top of the chicken, then turn the pan on to low heat. Cook the chicken thighs slowly, until the skin is crisp and the chicken is cooked through. Meanwhile, prepare the salsa. In a small bowl, combine the coconut with the boiling water and allow to rehydrate until plump. In a medium bowl, combine the rehydrated coconut with the remaining ingredients and toss gently to combine.
2. Once cooked, slice the crispy skin chicken and serve with the mango coconut salsa and lime wedges.

Photography by Jiwon Kim.

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