How to make it:

• Start with the chicken marinade. Dice one mango and blend with 2 tbsp jerk sauce, juice of 1 lime, salt & pepper. Coat the chicken legs with the marinade and leave to marinade for 1-24 hours.

• When ready to cook, roast at 375 degrees for 45 mins, basting every 15 mins until the skin is browned.

** If the skin is not looking browned, grill on high for about 5 mins at the end.

• Leave to rest for 15 mins once cooked.

For the coconut sauce,

• Dice onion, red pepper, garlic, chili & ginger, it doesn’t need to be fine because it will be blended.

• Fry the onion & pepper in coconut oil on a low heat. Add the garlic, ginger & chilli once the onion has softened.

• Once brown, add chicken stock & simmer whilst you get the chicken in the oven.

• Add the rest of the mango, blend & strain back into the pan so you have a smooth sauce.

• Add coconut milk, salt, pepper & lime juice.

• Simmer on high heat until you have a thick sauce, this may take 30+ mins.

Quick pickled onions,

• Mandolin or thinly slice the red onion.

• Rinse in cold water & add lime juice & salt and a dash of honey.

• Leave to rest for at least 10 mins.

Candied jerk chorizo,

• Chop the chorizo into roughly 1/2” cubes.

• Add to a pan to fry until it is crispy and the fat is released.

• Drain as much fat as possible, but don’t worry if some remains.

• Add the sugar, jerk sauce & juice of half a lime.

• When the sugar has melted, take off the heat to cool a bit before serving.