Piri Piri Mango Chicken

2 ripe mangoes, flesh only

2 tbsp The Spice People Piri Piri Seasoning

3 limes, 2 juiced, 1 cut into wedges

1 garlic clove

2 tbsp olive oil

1/2 tsp salt

800 g chicken thigh fillets

1/2 bunch coriander, leaves picked

Cous cous salad:

1 cup pearl couscous

½ small red onion, finely diced

1 cup diced mango

⅔ cup crumbled feta

⅓ cup pistachios, roughly chopped

1 cup flat-leaf parsley leaves, roughly chopped

2 tbsp lemon juice

3 tbsp extra virgin olive oil

Blitz the mango flesh, Piri Piri, lime juice, garlic, olive oil and salt until completely smooth.

Pour half the mango Piri Piri sauce over the chicken and turn to coat. Set the other half aside in a clean bowl for dipping. Leave the chicken to marinate.

Cook the chicken on a hot barbecue or grill pan over medium-high heat, turning once, until charred and cooked through.

Rest the chicken, then slice.

Serve with the reserved mango Piri Piri sauce and your preferred side salad. We paired ours with a simple cous cous salad.

For the salad, cook the pearl couscous in salted boiling water for 10 minutes until tender, then drain and rinse under cold water.

Toss the couscous with the red onion, mango, parsley, lemon juice and olive oil, season, and top with feta and pistachios.