For the chicken

For the salad


  • 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.


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.


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.

Goes well with


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