Here’s the other dish I made for Hubby’s (belated) birthday dinner.

Roast Chicken with Mango-Kiwi Salsa


For the chicken:

1 teaspoon rosemary

1 teaspoon turmeric

1 teaspoon curry powder

1 teaspoon salt

2 tablespoons lemon juice

1 whole chicken, quartered

For the mango-kiwi salsa:

2 mangoes, coarsely chopped

2 kiwi, coarsely chopped

3 tablespoons, rice vinegar

1/2 tablespoon grated ginger

1 tablespoon minced wansuy leaves

Step 1.  Cook the chicken.

  • In a bowl, combine rosemary, turemeric, curry powder, salt and lemon juice.  Rub on the chicken and let stand for about one hour.
  • Preheat oven to 350 degreed F.  Drain chicken from marinade and discard marinade.
  • Cook chicken about 25 to 30 minutes or until juices run clear when thickest part of the meat is pricked.  Serve with mango-kiwi salsa.

Step 2.  Make the salsa.

  • In mixing bowl, combine mangoes, kiwi, vinegar, ginger, and wansuy.  Mix well to combine. 
  • Refrigerate before serving.

Per serving:  153.3 calories, 20.9 grams protein, 5.8 grams carbohydrates, 5.5 grams fat, 34.1 mg sodium, 29.5 mg cholesterol

I didn’t really follow the recipe to the letter.  Instead of roasting the marinated chicken immediately, I cooked it first in the marinade with a little water over high heat.  I did this to make sure that the chicken would be thoroughly cooked and so that I could cut the roasting time.  When the chicken was half-cooked, I transfered it to a roasting dish and put it in the oven.  It turned out quite well.

For the salsa, try to choose mangoes that are slightly sweet and medium ripe so they retain their firmness when mixed with the rest of the ingredients.  That’s a tip from Food Magazine where I got this recipe.

Try it and tell me how your dish turned out. 🙂