Thai roast chicken with mango & apple salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
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
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.
