Thai roast chicken with mango & apple salad

Thai roast chicken with mango & apple salad

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(19 ratings)

By

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (without rice)

kcalories
275
protein
33g
carbs
22g
fat
7g
saturates
2g
fibre
4g
sugar
20g
salt
0.8g

Ingredients

For the chicken

  • 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

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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Method

  1. 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.
  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).
  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.
  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 from Good Food magazine, March 2009

Comments, questions and tips

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Comments

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caroljefferson's picture

cant find the recipe for coconut rice!!

lol1129's picture

It's below recipe, in 'you may also like' section.

thelazybeach's picture
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Recipe could be laid out a little more clearly, but with some ingenuity you can muddle through and make yourself a fantastic meal! Thanks!

jenjene's picture
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The recipe is difficult to follow, both for ingredients quantities and order to make it in. It should a very nice meal but needs some tweaking.

LuluLolly's picture
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This tastes good but I'm taking a star off for a badly written recipe. The halving of the lime juice is not clear so I just did what I thought sounded right because we eat a lot of Thai food at home. 15 minutes was definitely not enough time to roast the chicken breasts but it may have been because ours were rather large. All in all, it's a recipe we will try again but with quite a lot of tweaking.

dutchirish's picture

Made this last night, delicious, and will defo make it again...

jamesstaples666's picture

me and my friend tried this last night the rice took longer than anticipated so the chicken ended up a bit over, but the mango and apple salad mmmmmmmmmmm delicious

imicola's picture
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What remaining lime juice are you supposed to add when making the gravy? Mine all went into the salad dressing!!
But overall, pretty tasty. Love the coriander, mint and fish sauce in the salad...yum!

iantwalton's picture
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I use the salad on numerous occasions with chicken, salmon and lamb - very refreshing

gillibee's picture
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Great and loved the salad - rice would have been better if i had used my normal proportions - came out a bit wet.

amyloureilly's picture
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I used skinless fillets and they produced no juice so there wasn't any chicken flavour to make the sauce with so I just used fish sauce, sugar, lime juice and coriander. Didn't like the rice much, really sloppy, not like sticky rice I've had in restaurants. We love spicy food but two bird eye chillis was way too much! I loved the apple salad (mango wasn't ripe enough to use) and would definitely make this all again with tweaks.

mptiger15's picture
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I thought all the ingredients went well and my wife thought it was delicious as did I, so if the wife's happy it gets 4 stars from me!!

krissyb's picture
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The rice worked really well and was very tasty. The chicken was also nice. Not 100% sure about the salad but maybe just a personal taste thing. We didn't really get much of a sauce. Be careful to save some lime juice for the final sauce - the recipe doesn't really make it clear to do this.

bumsyburns's picture

I loved this dish. I too have found it difficult to buy chicken breasts with the skin still on so what I have done is bought chickens when they are on offer and have taken the breasts off myself. This worked out very economical when we had frinds over for dinner. I also increased the chilli in the stuffing mix a little. The recipe I felt was a little unclear with the making of the sauce but I bumbled throug and it all came out well.

Try this, you will love it.

pamela1874's picture

Just a note for those who like me are calorie counting - the above nutritional values per serving doesn't count for the sticky coconut rice. The values for the rice per serving are 301 kcals, protein 6g, carbs 57g, fat 7g, sat fat 5g, fibre none, sugar 1g, salt 0.01g

steffy1985's picture
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my rice did not turn out good :( i thought the stuffing wasn't great but the salad was delcious!

kathryns's picture
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A tasty dish that is simple to prepare. Definitely be making it again.

lmumju's picture

This was a great dish and will become a firm favourite! I made extra salad and dressing to make it more substantial

louiseglennie's picture
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We have had this recipe a few times and always really enjoy it, if I haven't been able to get chicken breasts with skin on, I have used skinless but it isn't the same and the spice paste goes a bit dry. I have also tried cutting a pocket in the chicken and filling that with the paste this works better but doesn't look as appetising.

marya15's picture

lemon juice does the trick

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