tomato chutney chicken

preheat oven to 180º celsius.

mix 1 tablespoon grated ginger, a pinch of chilli flakes, ¾ cup of tomato chutney, the zest and juice of 1 lemon and ½ cup of chicken stock together, and toss with 8 chicken pieces.

place in an ovenproof dish and bake, uncovered, for 35 minutes.

add 125g of rosa tomatoes and return to the oven for a further 15 minutes until cooked through and slightly caramalised.

scatter with fresh coriander before serving