This tender oven poached chicken served with a light, zesty and fruity salsa is the perfect way to welcome in summer! And Allpress EVOO adds an extra layer of fruity and crisp deliciousness to the dish.  

Fruit based salsa, as opposed to tomato or other more savoury salsa, depends on your taste buds getting the balance between sweet, salty, sour and spicy right. So, if your fruit is extra sweet add a splash more lime juice and a pinch more of salt. And if it’s not quite sweet enough, a dash of maple syrup will do the trick. 

Use any fruit as it comes into season. Mango, Plums, Pears, Peaches, Apricots and Nectarines will all taste glorious. As long as the fruit is sweet and juicy but still firm to the bite. This dish uses mango. 

THE CHICKEN 

12 large skin off/bone out free-range chicken thighs
3 T Allpress EVOO 
1 bulb garlic, minced
3 T Dijon mustard 
1 t salt
½ c white wine

THE SALSA 

250g mango, medium dice  
1 small red onion, finely diced
A large handful fresh coriander, loosely chopped
3 T lime juice 
Zest of one lime
¼ t salt 
Fresh chilli chopped finely - optional|
3 T Allpress EVOO

METHOD 

First mix all the chicken ingredients together and allow to marinate, covered for 2 hours in a cool place. 

Heat oven to 160°C. 

Arrange the chicken (what would have been skin side down) in a single layer in the Ironclad Grande Pan, pour over any extra marinade and heat to a simmer on the stove top. Turn chicken thighs over so they now have what would have been the skin side up and make sure the whole pan is simmering as you slide it carefully into the oven. Bake for 25 - 30 minutes.  

Whilst the chicken cooks rustle up the salsa by lightly combining all the ingredients except the EVOO. 

Serve the chicken hot and juicy to the table with dollops of salsa atop. To finish drizzle with the EVOO.