Looking back over  my blog, I note a particular fancy for sweet and savoury. I never knew that about myself before I started this blog. But clear as day,  it appears I am particularly drawn to that combo.

As a by-now semi-seasoned yet still fledgling foodblogger, I realise I need to try and appeal to a wider readership though. And that my personal favourites may not be yours. Then again, I am me so I need to share what I love! And there is that old mantra of the 5 key flavours that make or break a dish: sweet, salty, sour, bitter and spicy. Decisions, decisions.

OK. So here is what I have decided: I will share this one particular favourite of mine going all out on the sweet savoury thing. And then going forward I will make sure not EVERYTHING has sweet with savoury.

Deal?

THE RECIPE

Fiery Chicken with Cooling Mango and Pineapple Salsa (serves 4 – GF DF RSF LC)

This salsa is great with most meats and even fish or prawns.

Serve it at a BBQ and relish all the compliments you will get. Don’t make it too much in advance though, as the fruit and tomatoes will potentially release their juices a bit too much for your liking.  Then again, this is exactly why you won’t need a sauce or even any chickeny cooking juices.

You can grill, BBQ, roast, pan-fry or even sous-vide the chicken. The choice is yours.

Ingredients

160-200  gr chicken per person depending on bone in or out and appetite (I used bone in drumsticks)

2 tbsp Cajun seasoning or other spiced rub

1/4 tsp cayenne

1/4 tsp paprika

1/2 tbsp melted coconut oil or other neutral oil

For the salsa:

1 mango, peeled, stone removed, cut into small chunks

1/2 pineapple, peeled, cored and cut into small chunks

1/2 red onion, peeled and finely chopped

1/2 red pepper, seeds removed and finely chopped

a few cherry tomatoes, finely chopped

a small handful of fresh coriander, finely chopped

a little fresh mint, finely chopped (optional)

juice and zest of a fresh lime

S&P

Extra fresh coriander and thinly sliced chili for garnish (optional)

Method

Combine the Cajun seasoning with the cayenne, paprika and oil. Rub all over the chicken and set aside for 30 mins or so.

When ready to cook, cook on the BBQ for 20mins or so. Else heat a griddle pan or non-stick frying pan over medium heat. Fry the chicken allover for 20 mins or so or until the juices run clear.

Meanwhile combine all the salsa ingredients and set aside.

Serve the chicken with rice, potato or sweet potato fries and plenty of the salsa alongside.