Thai roast chicken with mango & apple salad

Recipe uploaded by

Sarah Cook

5 ratings

Recipe by Sarah Cook

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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.

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.

PER SERVING (WITHOUT RICE)

275 kcalories, protein 33g, carbohydrate 22g, fat 7 g, saturated fat 2g, fibre 4g, salt 0.8 g

Latest comments and suggestions

• Joff

  11 March 2009

  Joff rated and commented on this recipe

  

  A great meal for lunch or a light meal in the evening. I would make the apple matchsticks up at the last minute as mine started to brown ever so lightly (I think I can cover them with water/lemon juice to prevent this?). Anyway, definitely one we will do again.

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• Mary

  15 April 2009

  Mary commented on this recipe

  lemon juice does the trick

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• louise

  07 July 2009

  louise commented on this recipe

  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.

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• louise

  07 July 2009

  louise rated this recipe

  

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• lmumju

  22 July 2009

  lmumju commented on this recipe

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

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• Kate Cooks

  31 July 2009

  Kate Cooks rated and commented on this recipe

  

  A tasty dish that is simple to prepare. Definitely be making it again.

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• Steff85

  31 July 2009

  Steff85 rated and commented on this recipe

  

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

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• ***ME***

  16 August 2009

  ***ME*** commented on this recipe

  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

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• marion

  19 August 2009

  marion rated this recipe

  

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• Bumsy

  05 November 2009

  Bumsy commented on this recipe

  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.

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Low-fat

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

PER SERVING (WITHOUT RICE)

275 kcalories, protein 33g, carbohydrate 22g, fat 7 g, saturated fat 2g, fibre 4g, salt 0.8 g

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