I had a baking class recently on enriched breads so I decided to take some time off afterwards because I was tired and I also had to prepare for another session on cakes that is coming up soon so everything has been a bit chaotic hence why I haven't posted that much.

Recipe

what you need

350g chicken thigh or drumstick (bone out)

1/2 teaspoon cumin

1/2 teaspoon fennel

1/2 teaspoon dried thyme

• Toast the dried spices until fragrant and grind into a powder. A teaspoon of the ground spices will be used in the marinade.

Mango Habanero hot sauce

2 mangoes

1 medium sized onion

2 garlic cloves

Habanero peppers (as much as you want)

1/4 cup vinegar

1 teaspoon sugar

salt

Marinade

1/3 cup mango habanero hot sauce

1 teaspoon ground spices (see note above)

2 tablespoons freshly grated garlic

1 tablespoon lemon juice

1 teaspoon honey/brown sugar

1 + teaspoon chili powder (optional)

2 tablespoon olive/vegetable oil

Sea Salt

• Extra mango habanero hot sauce for serving.

Directions

Blend all the ingredients for the mango habanero hot sauce. Taste and adjust salt. Cook on low heat for 2 mins just to get rid of the raw taste.

Wash and pat the chicken dry. Flatten it using any heavy object in the kitchen, we want it to be flat so it cooks fast. Combine all the ingredients to form the marinade. Taste and adjust salt. Coat chicken in marinade and allow to sit in the fridge for at least 1 hr (the longer you marinade, the tastier it gets.

To grill, put a grill pan over medium heat and allow it to heat up. Add a dash of oil to the hot pan, just enough to coat it. Lay the chicken skin side down and allow to grill until skin is crisp[y, about 5 mins (turn the heat down of it begins to burn) and turn it on the other side. Turn heat to low and grill for about 6 mins or until it cooked. Because we banged the chicken to flatten it, it'd cook very fast. Remove cooked chicken from pan and allow it to rest for 15 mins.

To serve, slice grilled chicken and add extra mango habanero sauce to it. This chicken is also perfect in a chicken salad which is coincidentally my next recipe.