Smoked paprika and mango chicken

1. Prepare the braai.

2. Place the mango, coriander, lemon juice, rice wine vinegar, 15ml (1 tbsp)

oil, garlic, red pepper, smoked paprika, salt and pepper in a food

processor, and purée until smooth. Adjust seasoning.

3. Place the chicken and half of the paprika mango sauce in a resealable

plastic bag, and massage to coat the chicken with the sauce. Refrigerate

for at least 6 hours to marinate.

4. Pour the other half of the paprika mango sauce into a small saucepan

and simmer over low heat until thick, stirring often, about 15 minutes.

Set some of the simmered sauce aside to serve with the cooked chicken,

and baste the chicken every few minutes with the rest of the sauce.

5. Remove the chicken from the marinade and place on the braai. Grill the

chicken, turning and basting every 5 minutes, until cooked through, 35 –

45 minutes. Alternatively, the chicken can be roasted in the oven on a

roasting tray, 50 minutes – 1 hour at 200°C.

6. Transfer to a serving platter and serve with the reserved sauce