On a visit to the Irish ambassador’s residence in Malawi I picked up this recipe from chef Blessings Tanbulagi. A simple but rather delicious way with chicken. Mango atchar is a spicy pickled condiment used in South African cuisine which has heavy influences from the large Indian population. It offers a spicy, sweet and sour flavor to a chicken dish like this- if you can’t find jars of it, try making your own with this recipe. Serve this with mashed sweet potatoes and steamed greens.
Serves 4 
60mins 1 large free range chicken, cut into pieces
4 tbsp sweet paprika
3 garlic cloves, finely grated
400g jar grated mango atchar (or use recipe below)
Sea salt and ground black pepper
3 tbsp rapeseed oil
Mashed sweet potato, to serve
Steamed greens, to serve
Coriander leaves, to serve
For the mango atchar
1 mango, finely grated (approx. 250g)
1 tbsp mustard seeds
½ tbsp chilli powder
3 garlic cloves
1 tbsp sunflower oil
1 tsp salt
1 tsp sugar
Large bowl
Large deep pan
Baking tray
Chicken Lahori is a very colourful dish from Pakistan, which is not at all hot but extremely full of flavour. It should marinade in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
