BAKED MEXICAN CHICKEN

1 chicken cut in parts or 4 thighs and 4 breast pieces

Juice of 1 large lime

Salt and black pepper

1 tbsp chilli powder

1 tsp ground geera/cumin

1 small pack fajita seasoning

Few dashes Worcestershire sauce

1 – 2 tbsp green seasoning

1 small can green chillies

Salsa

2 – 3 medium tomatoes, diced

1 large sweet pepper, seeded and diced

1 small onion, diced

1 {15 oz) can whole kernel corn, drained

3 – 4 cloves garlic minced

Juice of 1 – 2 limes

1 tsp ground geera

2 -3 blades shadon beni, minced

Salt and black pepper

Place the chicken pieces in a large, greased baking dish. Add all the remaining ingredients and rub thoroughly into the chicken. Place in the refrigerator and let marinate at least 2 hours or preferably overnight.
Make the salsa. Mix together all the salsa ingredients in a bowl. Taste and adjust seasoning if necessary. Cover and set aside.
Remove the chicken from the fridge and let thaw for approximately half hour – 1 hour.
Preheat oven to 375 degrees F. Bake the chicken in preheated oven for 35 – 40 minutes. Remove from oven.
When ready to serve, spread some of the salsa on the base of the serving dish. Place chicken pieces on top of the salsa. Sprinkle with some fresh chopped herbs (eg shadon beni, parsley, thyme) and serve.