EVERYDAY FIESTA

Award-winning TV chef and writer Thomasina Miers champions pantry staples, from chillies and onions to beans, in these tasty recipes inspired by her love of Mexican food

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GRILLED COCONUT SPATCHCOCKED CHICKEN WITH CORIANDER & MANGO SALSA

Serves 6

INGREDIENTS

• 1 large chicken (around 2kg/4lb 8oz)

• 2 red onions, cut into wedges

For the marinade

• 200ml/7fl oz coconut milk

• 25g/1oz coriander leaves

• 3 tsp panela or soft brown sugar

• 1-3 fresh serrano, jalapeno or other green chillies

• 1 lime

• 2 tsp cumin seeds

• Thumb-sized piece of fresh ginger

For the salsa

• 3 mangoes, diced

• ½ cucumber, diced

• 1½ red onion, finely diced

• 1 jalapeno or serrano chilli, diced

• Zest and juice of 1 lime

• Handful of coriander, stalks finely chopped, leaves roughly chopped

1. If you're spatchcocking the chicken, turn the chicken so that it is lying breast-side down. Cut along each side of the backbone with meat scissors or a strong knife, then remove the backbone. Turn the bird over and place your hands firmly across its middle, then bounce down firmly on your hands to flatten it.

2. Make the marinade by blitzing all of the ingredients together in a blender.

3. Place the chicken and red onion wedges in a large bowl. Season with salt, then add the marinade and rub it all over both chicken and onions to coat generously. You can cook the chicken straight away, but it will taste better if allowed to sit for a few hours or overnight.

4. To make the salsa, toss all the ingredients together in a bowl, then season with salt and pepper and allow to sit for half an hour to infuse.

5. When you're ready to cook, light a barbecue or preheat the oven to 220°C/fan 200°C/gas 7. Grill, roast or barbecue the chicken and onions for 30-35 minutes, then serve with the salsa.