Slow-roasted organic chicken, mango and corn salad

Slow-roasted organic chicken, mango and corn salad

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  • 6
  • Easy
  • Fat conscious Heart friendly
  • 30 minutes
  • 1½ hours
  • Bon Cap Organic Viognier 2007


  • 1 organic chicken
  • sea-salt flakes and freshly ground black pepper
  • 1 organic onion, thinly sliced
  • 3 cloves organic garlic, crushed
  • a handful of organic thyme
  • 125 g dried organic mango or 1 fresh organic mango, plus extra to garnish with
  • 2 cups organic mango juice
  • ½ cup organic Chardonnay
  • organic avocado oil
  • For serving:
  • 2 cups organic corn kernels, steamed
  • 1 x 150 g packet organic baby spinach leaves

Cooking Instructions

Preheat the oven to 160°C.
Remove the backbone from the chicken (freeze to use for broth). Flatten the chicken by giving it a good thump. Remove any visible fat, dry the chicken well and season.
Line a roasting pan with baking paper. Add a layer of onion, then garlic, thyme and some seasoning. Add the mango, dried or fresh, and place the flattened chicken on top. Pour the mango juice and wine over.
Drizzle avocado oil onto the skin of the chicken. Roast for 1½ hours until very tender and nicely browned. Allow to cool to room temperature.
Shred the chicken, discarding the bones. Strain the pan juices and blend with 60ml (¼ cup) avocado oil. Check seasoning, then mix with the shredded chicken.
Turn onto a platter. Add sliced (cooked or fresh) mango, steamed corn and spinach leaves.

Per serving: 2 275.5kJ, 51.8g protein, 17.6g fat, 38.3g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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