Pineapple, mango and achiote chicken

Ingredients Serves 4

4 chicken legs

180g pineapple juice

40g freshly squeezed tangerine juice (from 2-3 tangerines)

150g extra ripe Alphonso mango, finely chopped

1 brown onion, peeled and cut into eighths

4 garlic cloves, crushed with the side of a knife

4 allspice berries, roughly crushed

1 cinnamon stick, broken

1 dried guajillo chilli

Marinade

4 tbsp kewpie mayo (60g)

4 tbsp olive oil

1½ tsp Achiote seeds (aka annatto seeds), blitzed to a powder

1¼ tsp Calabrian chilli paste

1 tsp fine salt

To serve

1 lime, halved

1 tangerine, halved

Method

Place all the marinade ingredients in a small bowl and mix well. 

Add the chicken legs to a large bowl and season generously with fine salt. Add the marinade and mix to coat. Leave to marinate for 3 hours at room temperature.

After 3 hours, preheat the oven to 180C.

Add the pineapple juice, tangerine juice, mango, onions, garlic, allspice, cinnamon and guajillo to a 36 x 23cm tray. Arrange the chicken legs, skin side up and spaced apart in the tray.

Roast for 40-45 minutes or until the skin is bubbling and lightly charred in patches. Turn the tray every now and then to make sure the chicken colours evenly. Once the skin is crisp and lightly charred, cover the tray with foil and roast for another 10-15 mins. Remove the foil and roast for a final 5 mins, then remove the tray and let the chicken rest for 10 mins.

Discard the allspice, guajillo and cinnamon sticks. Arrange the chicken on a platter and pour the sauce, along with the onions, garlic and mango around the chicken. Squeeze over the lime and tangerine halves and serve.