Coconut, Mango and Lime Chicken

INGREDIENTS 
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4 CHICKEN FILLETS OR MIXED THIGHS OR DRUMBSTICKS (WE SUGGEST REGAN’S ORGANIC, ENNISCORTHY)
240 ML COCONUT MILK
ZEST AND JUICE OF A LIME
GENEROUS PINCH TURMERIC
4 HEAPED TABLESPOON AVOCA OR SIMILAR GOOD QUALITY MANGO CHUTNEY
SMALL KNOB OF ROOT GINGER GRATED
1 CLOVE OF GARLIC, CRUSHED
TO GARNISH: Fresh coriander leaves, sliced red chilies and lime slices, toasted coconut flakes

FOR THE SALAD WE SUGGEST A MIX OF THE FOLLOWING:
DICED CUCUMBER, COURGETTE & GRANNY SMITH APPLES, THINLY SLICED SPRING ONIONS, SUGAR SNAP & FRENCH BEANS, EDAMANE BEANS AND PETIT POIS, PEA SHOOTS, ASPARAGUS, TENDERSTEM BROCCOLI, BABY SPINACH, WATERCRESS LEAVES. HALVED SEEDLESS GREEN GRAPES. TOASTED PUMPKIN SEEDS.

DRESSING:
 
½ CUP GOOD QUALITY MAYONAISE
½ CUP OF GREEK STYLE YOGHURT OR BUTTERMILK
SMALL CLOVE GARLIC CRUSHED (OPTIONAL)
1 ANCHHOVY FILLET (OPTIONAL)
HERBS: MIX OF MINT, PARSLEY, TARRAGON, CHERVIL, DILL

METHOD:

PLACE CHICKEN IN LARGE BOWL, ADD ALL THE OTHER INGREDIENTS AND ALLOW TO MARINADE FOR 2 HOURS MINIMUM, PREFERABLY OVERNIGHT.
BAKE IN A PREHEATED MODERATE OVEN FOR 22 MINUTES FOR BREASTS OR 30 MINUTES FOR PORTION ON THE BONE.
TRANSFER TO SERVING DISH: Garnish with fresh coriander or mint leaves, wedges of lime and toasted coconut flakes.

FOR THE SALAD:

SIMPLY BLITZ ALL THE INGREDIENT TOGETHER TO MAKE A DELICOUSLY TASTY VIBRANT GREEN DRESSING, THIS CAN BE THINED OUT WITH A LITTLE COLD WATER IF IT IS TOO THICK FOR YOUR TASTE.