Thai roast chicken with mango & apple salad

Thai roast chicken with mango & apple salad

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

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Freezable

Low-fat

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.
Try

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.

PER SERVING (WITHOUT RICE)

275 kcalories, protein 33g, carbohydrate 22g, fat 7 g, saturated fat 2g, fibre 4g, sugar 20g, salt 0.8 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Joff

    11 March 2009

    Joff rated and commented on this recipe

    4 stars

    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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  • Binder photo Mary

    15 April 2009

    Mary commented on this recipe

    lemon juice does the trick

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  • Binder photo 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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  • Binder photo louise

    07 July 2009

    louise rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo Kate Cooks

    31 July 2009

    Kate Cooks rated and commented on this recipe

    4 stars

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

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  • Binder photo Steff85

    31 July 2009

    Steff85 rated and commented on this recipe

    3 stars

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

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  • Binder photo ***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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  • Binder photo marion

    19 August 2009

    marion rated this recipe

    4 stars

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  • Binder photo 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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  • Binder photo Netty

    31 January 2010

    Netty rated this recipe

    4 stars

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  • Binder photo Michela

    28 February 2010

    Michela rated this recipe

    4 stars

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  • Binder photo Krissy

    14 June 2010

    Krissy rated and commented on this recipe

    3 stars

    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.

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  • Binder photo mptiger15

    20 July 2010

    mptiger15 rated and commented on this recipe

    4 stars

    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!!

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  • Binder photo rookie chef

    06 November 2010

    rookie chef rated this recipe

    4 stars

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  • Binder photo amyloureilly

    21 April 2011

    amyloureilly rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Gill

    06 June 2011

    Gill rated and commented on this recipe

    5 stars

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

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  • Binder photo Ian

    05 July 2011

    Ian rated and commented on this recipe

    5 stars

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

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  • Binder photo Nicola

    10 November 2011

    Nicola rated and commented on this recipe

    4 stars

    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!

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  • Binder photo james staples

    15 February 2012

    james staples commented on this recipe

    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

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Freezable

Low-fat

Ingredients

FOR THE CHICKEN

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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PER SERVING (WITHOUT RICE)

275 kcalories, protein 33g, carbohydrate 22g, fat 7 g, saturated fat 2g, fibre 4g, sugar 20g, salt 0.8 g

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