Papaya, Pineapple & Chilli Glazed Chicken

Sometime when I am shopping I see an ingredient that gets my brain wizzing. What can I make with it to tingle the tastebuds?

This time I saw a couple of papayas reduced for a quick sale so I spent a minute thinking what I could do with them.  One would be perfect for breakfast the following day so that left one to use somehow.

Whole chickens were on sale for £1.75 each – mmmm the brain cells started exploding! How about a papaya sauce to go with the chicken which I could roast for supper. Agreeing with myself that this would be a good idea I headed home with my chicken and papayas.

With the whole chicken in front of me I started to look in the fridge to see what would go with the papaya. I found some fresh pineapple slices, a scotch bonnet chilli pepper and some baby tomatoes.  That was all I needed!

Fresh Fruit Sauce:

Into my super blender went the peeled and de-seeded papaya, three slices of fresh pineapple, scotch bonnet chilli, a hand full of baby plum tomatoes, salt & pepper, clove of garlic, juice of one lime and a glut of olive oil.  I wizzed this all up, tasted for seasoning and poured it into a jug.  My taste buds exploded with the fiery fruitiness of the sauce.

The Recipe:

5 from 1 vote

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Papaya, Pineapple & Chilli Glazed Chicken

A simple fruit sauce to enhance the flavour of whole roasted chicken

Author: Heidi Roberts

Ingredients

• 1 large papaya
• 3-4 slices fresh pineapple slices
• 1 juiced lime
• 1 clove garlic
• 1 medium scotch bonnet chilli
• 6-8 small cherry tomatoes
• 2 Tbsp Rapeseed Oil
• 3 Tbsp Honey
• salt & pepper to taste

Instructions

1. Peel and de-seed the papaya

2. Peel, core and slice the pineapple

3. Peel the garlic clove

4. In a blender jug add all of the ingredients

5. Wizz in the blender until all ingredients are smooth

6. Taste for seasoning (you might like more salt or lime juice)

7. Pour over the chicken and cook in a 180°C/350°F oven for approximately 60-75 minutes. The chicken is done when a skewer is inserted into the thigh and the juices run clear. If the juices are a bit pink cook for another 8-10 minutes

8. Remove the chicken from the roasting pan and place on a platter, cover with foil and allow to rest or 5-10 minutes before slicing

9. Add a bit of dry white wine to the pan with the fuity, firey juices and warm to get all of the bits off the pan. Pour into a jug to pour over the chicken when serving

I served the chicken with a huge salad of lettuce with the simplest of dressings – Extra Virgin Olive Oil, salt & pepper and juice and rink of one large lemon – shaken vigorously in a jar till it has all emulsified

Here are a few other recipes you might like:-

Tepeche: Mexican Fermented Pineapple Drink

Easy Ham, Cheese and Vegetable Strata

This is my own recipe. All opinions and photographs are my own. No photographs may be reproduced in any manner without my written permission.