LEG OF CHICKEN WITH PLANTAIN AND HABANERO MANGO SALSA

If you don't know plantains, let me describe them for you. They're bananas on steroids. Usually sold green, they're inedible when unripe - and impossible to skin. As they ripen, they remain a challenge. In the early stages of ripeness they are often sliced finely, fried and salted - and sold as chips. When the skin starts to go deep brown with black patches (so basically at the stage when you'd toss regular bananas), they are perfect. I cut of the ends, slice them lengthwise and sauté them in ghee. Once cooked, I peel them. they taste like banana - but with an extra citrusy tang. They're popular in Mexico and also on some Pacific islands. I have bought them from a fruit shop in Coolangatta and also from Fijian stall holders at the Homebush markets in Sydney.

LEG OF CHICKEN WITH PLANTAIN AND HABANERO MANGO SALSA