Thai roast chicken with mango and apple salad
Thai roast chicken with mango & apple salad
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice
- Prep: 20 mins
Cook: 30 mins - Serves 2
- Easy
Ingredients
- 6 shallots, halved
- 2 small red chillies, deseeded, half roughly chopped and half finely chopped
- zest and juice 1 lime
- thumb-length piece of fresh root ginger, finely grated
- 2 tsp sunflower oil
- 2 chicken breasts, skin on
- 1 red-skinned apple, cut into matchsticks
- ½ mango, peeled and cut into matchsticks
- ½ small bunch mint, leaves picked
- 3 spring onions, sliced
- small bunch coriander, leaves picked
- ½ tsp fish sauce, plus a splash
- ¼ tsp caster sugar
Finish the mango
Slice the remaining fruit, drizzle with
a little lime juice, layer in glasses with
ready-made rice pudding, then chill
until ready to serve. Or, melt brown sugar with a little lime juice
in a frying pan, then toss in cubes of mango
(or pineapple) until caramelised. Serve hot
with a scoop of coconut ice cream.
Sticky coconut rice
Soften the reserved shallots in 1 tsp
oil for a couple of mins, then stir in
1 tbsp creamed coconut and 140g
basmati rice. Cover with enough cold
water to come 1cm above the surface,
bring to a simmer, cover, then cook for
8 mins. Stir (it should be sticky and
almost cooked), cover, then leave to
stand off the heat for 5 mins.
Method
-
Whizz the shallots in a food processor until finely chopped, then remove half and set aside (for the Sticky coconut rice, below). Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.
-
Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).
-
Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
-
When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.
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