For the chicken
- 3 shallots, halved
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 small red chillies, deseeded, half roughly chopped and half finely chopped
- zest and juice 1 lime
The same shape, but smaller than…
- thumb-length piece of fresh root ginger, finely grated
- 2 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 chicken breasts, skin on
For the salad
- 1 red-skinned apple, cut into matchsticks
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- ½ mango, peeled and cut into matchsticks
- ½ small bunch mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 3 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small bunch coriander, leaves picked
- ½ tsp fish sauce, plus a splash
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- ¼ tsp caster sugar
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.
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).
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.
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 mangoSlice 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 riceSoften 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.