Mum’s Filipino Chicken with Mango-Tomato Salsa - Penguin Books Australia

Ingredients

• 4 large chicken thighs, skin on and bone in (about 600g)
• Sea salt
• black pepper
• 2 spring onions, finely sliced at an angle, to serve
• 3 garlic cloves, finely chopped
• 4 tbsp apple cider vinegar
• 2 tbsp tamari or soy sauce
• 2 tsp–1 tbsp fish sauce or 2 tsp extra tamari or soy sauce
• 2 tbsp (coconut) sugar or maple syrup
• 2 star anise
• ¼ tsp chilli flakes (or to taste)
• 1 big handful of fresh coriander
• 100g cherry tomatoes, quarterd
• 100g peeled ripe mango, pineapple or stone fruit, diced
• 2cm fresh ginger, finely grated
• ½ garlic clove, finely grated
• 1 jalapeño or other chilli, deseeded and diced
• Juice of 1½ limes
• 4 spring onions or 1 small red onion, finely diced
• 2 tbsp extra-virgin olive oil
• A dash of hot sauce (optional)