Mango-lime-chili roast chicken. Truss the chicken, then put it on a wire rack on a baking tray and brush it with a little veg oil. I usually measure both the breast and thigh to be sure. Keep an eye on the chicken while it cooks.

Place all the ingredients except the corn and the cheese in the slow cooker. Remove the chicken to a plate. With two forks, shred the chicken into bite-size pieces and return to the slow cooker. You can have Mango-lime-chili roast chicken using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mango-lime-chili roast chicken

Prepare 1 of whole roasting chicken.
You need 250 g of fresh mango slices, chopped (about 1 large mango).
It's 1 of serrano chili, chopped.
Prepare of Juice of 1/2 lime.
You need 1 tbsp of fish sauce.
Prepare 1 tbsp of honey.
Prepare 1/4 tsp of ground allspice.

That way the kids could use as a topping or eat just plain roast chicken. I broiled the chicken for a few minutes to get the skin a bit crispier. The yogurt harissa was a nice dip for the potatoes. In a saucepan, place all the ingredients, except the cornstarch, and bring to a boil over medium high heat.

Mango-lime-chili roast chicken step by step

The day prior, season the chicken with salt (don't forget the inside of the bird). Leave the chicken uncovered in your fridge overnight. This will allow the salt to penetrate and flavour the meat, while also keeping it moist..
In a blender, blitz the mango, chili, and lime into a puree. Run it through a mesh sieve into a small pot. Put the pot on medium-high heat and add the fish sauce, honey and allspice. Taste it and add more honey and/or salt as needed. Simmer for 5 minutes to reduce slightly. Remove the pot from the heat to cool..
Once cooled to room temperature, spread half the marinade on the chicken. Put the chicken back in the fridge for 1 hour..
Preheat your oven to 375 F. Truss the chicken, then put it on a wire rack on a baking tray and brush it with a little veg oil. Roast for 1 to 1 1/2 hrs until a meat thermometer registers 165 F. I usually measure both the breast and thigh to be sure. Keep an eye on the chicken while it cooks. It will burn a little due to the sugar, so don't worry too much, but if it gets too dark use a piece of foil to tent it..
Brush the remaining marinade onto the chicken and roast uncovered a final minute or two so it gets sticky. Pull the chicken from the oven and let rest for 10 minutes before carving..

Using a stick blender, carefully blend the mango sauce until smooth and all lumps and chillis are blended. Low calorie, low sodium, and low carb, but full of nutrients and yummy taste!. Freshly prepared corn tortilla chips, black beans, chipotle sauce, cashew cheese and salsa fresca with roasted corn, green onions, cilantro and fresh jalapeno peppers. To make the Spicy Mango Lime Sauce: Place all of your ingredients in a food processor or blender and blend until smooth. Store the sauce in the fridge until you're ready to use it.