6
Easy
30 minutes
1½ hours
Preheat the oven to 160°C.
Remove the backbone from the chicken (freeze to use for broth). Flatten the chicken by giving it a good thump. Remove any visible fat, dry the chicken well and season.
Line a roasting pan with baking paper. Add a layer of onion, then garlic, thyme and some seasoning. Add the mango, dried or fresh, and place the flattened chicken on top. Pour the mango juice and wine over.
Drizzle avocado oil onto the skin of the chicken. Roast for 1½ hours until very tender and nicely browned. Allow to cool to room temperature.
Shred the chicken, discarding the bones. Strain the pan juices and blend with 60ml (¼ cup) avocado oil. Check seasoning, then mix with the shredded chicken.
Turn onto a platter. Add sliced (cooked or fresh) mango, steamed corn and spinach leaves.
Per serving: 2 275.5kJ, 51.8g protein, 17.6g fat, 38.3g carbs
