One product I almost always use as a sure fire umami inducer is light soy sauce. It is a seasoning that goes well with any recipe. It gives saltiness as well as that extra punch that wouldn't be given by adding salt alone. It blends with other seasonings and won't stand out.
My family loves Nando's chicken. It is very simply grilled but well flavoured Portuguese style chicken that never fails to satisfy. Lime and mango is our favourite flavour. Inspired by Nando's, I used those flavours to marinate my chicken with. Aside from these fruit juices, I added (you guessed it) light soy sauce for extra yummy umami and spices. The result wasn't exactly like Nando's but nevertheless delicious and was very much appreciated by my family. This chicken only needs the bare minimum of side dishes and accompaniments. A fresh tossed salad with a simple vinaigrette, couscous or rice are all suitable. Glorious on a hot summer day!
1 whole chicken, split in the middle
1/2 c. mango puree
juice and grated rind of 1 lime
4 cloves of garlic, crushed (about 1 tbsp.)
1 tsp. fresh thyme, chopped (1/2 tsp. dried thyme)
2 tsps. paprika
1/4 tsp. chilli powder
1 tsp. ground coriander
2 tbsps. light soy sauce
2 tbsps. olive oil
Cut a few shallow slashes on the chicken. Put the rest of the ingredients together in a roasting pan and blend before adding in the chicken. Distribute the marinade all over the chicken, pushing it into the slashes. Leave to marinade for at least half an hour. This can sit in the fridge overnight. Bring it up to room temperature before cooking.
Pre-heat the oven to 350°F / 180°C. Cover the chicken with a piece of greaseproof paper then cover the whole pan with foil tightly. Roast for 40 minutes.
Pre-heat your barbecue before the end of the roasting time. Transfer the chicken halves to the barbecue at the end of the roasting time, and grill it on medium low for 30-40 minutes, basting with the pan juices occasionally. Chop into serving portions. Serve with rice, potatoes or couscous and a side salad.
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