Sticky Mango Chicken and Crispy Rice Salad

Ingredients

• 300g rice

• 4 tbsp lime juice, plus a little zest

• ½ tsp caster sugar

• ½ tsp salt

• 1 large cucumber, cut into chunks

• 3 tbsp mango chutney

• 1 tsp tomato purée

• 1 tbsp soy sauce

• 3 tbsp flavourless oil, plus 1 tsp

• 8 chicken thigh fillets

• 1 pinch chilli flakes (optional)

• 2 salad onions, diagonally sliced

• 15g mint, leaves picked and roughly chopped

• 15g coriander, leaves picked and roughly chopped

• 3 tbsp (approx.) toasted coconut flakes (optional)

Directions

• Step 1

  Cook the rice according to pack instructions, then set aside to cool.

• Step 2

  For the pickle, mix 2 tbsp lime juice with the sugar, salt and 1 tbsp water until dissolved. Add the cucumber and set aside until needed (drain just before serving).

• Step 3

  Preheat the oven to 200°C/ 180°C fan/gas 6. In a baking dish, mix 2 tbsp mango chutney with the tomato purée, soy sauce, 1 tbsp lime juice and 1 tsp oil. Add the chicken, toss to coat, then bake for 35 mins, glazing with the juices halfway through, until deeply golden. Rest for 5 mins, then shred.

• Step 4

  Meanwhile, toss the rice with 2 tbsp oil and a pinch of salt, ensuring every grain is coated. Spread out in a thin, even layer on a large baking tray (use two trays if needed), breaking up any clumps, and bake alongside the chicken for 25 mins or until crispy and golden, stirring halfway.

• Step 5

  Mix the remaining mango chutney, oil and lime juice with a pinch each of chilli (if using) and salt to make a dressing.

• Step 6

  Toss the shredded chicken with the crispy rice, cucumber pickle, salad onions, mint, coriander and coconut flakes (if using). Spoon over the dressing, then scatter with a little lime zest, and serve.