Lime Chicken with Herby Mango Cucumber Salad
Ingredients
8 tbsp lime juice (approx. 3½ limes), plus extra wedges for squeezing
3 (approx.) garlic cloves, chopped or grated
1 tbsp toasted sesame oil
3 tbsp fish sauce
3 tbsp light brown sugar
2 red birdseye chillies, sliced
0.5 tsp white pepper
1 tbsp soy sauce
4 chicken thighs, bone-in, skin-on
2 small shallots, finely sliced
1 tbsp flavourless oil, such as rapeseed
300g jasmine rice
400g baby cucumbers (or use 2 large cucumbers), sliced or diced
1 mango, diced
1 handful mint, leaves picked
1 handful thai basil, leaves picked
1 handful coriander, leaves picked
4 servings
Calories~688 kcal
Protein~29 g
Carbs~83 g
Fat~26 g
Fiber~4 g
Sugar~21 g
Total recipe
Calories~2,750 kcal
Protein~115 g
Carbs~330 g
Fat~105 g
Fiber~15 g
Sugar~85 g
Method
Step 1
For the marinade, combine the lime juice, garlic, sesame oil, fish sauce, light brown sugar, chilli and white pepper in a jug; mix well. Pour half into a shallow dish, along with the soy sauce. Add the chicken and turn to coat; marinate for 20 mins-1 hr. Add the shallots to the jug and set aside – this is your salad dressing.
Step 2
Preheat the oven to 220°C/200°C fan/gas 7. Heat the oil in an ovenproof pan over a medium heat. Fry the chicken, skin-side down, for 6-8 mins, until golden and crisp; flip skin-side up and turn off the heat.
Step 3
Pour the marinade from the dish into the pan, add a splash of water; transfer to the oven and roast for 30 mins or until cooked through, basting halfway. Meanwhile, cook the rice as per pack instructions.
Step 4
For the salad, put the cucumber, mango, mint, thai basil and coriander in a bowl; toss with the dressing.
Step 5
If you want to add a nutty depth by adding rice powder, dry-toast the uncooked jasmine rice in a pan until golden; grind with a pestle and mortar to create a powder (any leftover will keep in a lidded jar for a month).
Step 6
Serve the chicken, spooning over any pan juices, with the salad, extra lime wedges and rice. Sprinkle with toasted rice powder, if liked.
