Name: Thai roast chicken with mango & apple salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Thai
Ingredients: 3 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

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Thai roast chicken with mango & apple salad

Thai roast chicken with mango & apple salad

Sarah Cook

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4 out of 5.25 ratingsRate

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Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice

Freezable

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Alternatives

Complete the dish

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Toasted coconut rice

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Coconut & lime rice

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Ingredients

Nutrition

Units:

MetricUS

For the chicken

3 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

For the salad

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

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Nutrition: per serving (without rice)

kcal275
fat7g
saturates2g
carbs22g
sugars20g
fibre4g
protein33g
salt0.8g

low

Method

step 1

Whizz the shallots in a food processor until finely chopped. 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.
step 2

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).
step 3

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.
step 4

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2009

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A star rating of 4 out of 5.25 ratings

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