To deepest Essex at the weekend for a Cuban wedding. My contribution to the postnuptual comestibles was a traditional Cuban party salad of cooked pasta (in this case, penne) tossed in mayonnaise, to which I added chopped red onion, red pepper and frankfurter sausage (I know, I know, it sounds vile, but it serves a purpose: have you ever seen the drink consumption at a Cuban wedding?).

I thought it was OK but I detected a lack of enthusiasm among the Cuban guests. Then my wife explained: “You didn’t put any pineapple in it.”

Good grief. Cuban food has its moments, but the traditional party salad isn’t one of them. This, however, is.

Serves 4
Prep 10min
Cook 60min

8 chicken thighs
2 onions, 1 chopped, 1 sliced
2 garlic cloves, finely chopped
200ml orange juice
200ml lime juice
150ml white wine
Salt and pepper

METHOD

Preheat oven to 190C. Fry the chopped onion and garlic over a medium heat till soft and translucent. In a large bowl, combine the orange juice, lemon juice, wine and sliced onion. Season with salt and freshly ground pepper. Stir in the onion and garlic. Add the chicken and mix it all well with your hands. Transfer everything to a baking dish and cook in the oven for 50min, basting occasionally. Serve with rice.

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