Mango-Glazed Chicken

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs Lebanese cucumber
• 150g jasmine rice
• 10g Balinese seasoning
• 300g chicken thigh fillets
• 90g mango chutney
• 15ml white vinegar
• 15ml soy sauce
• 8ml sugar
• 10ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Line an oven tray with foil. Coarsely chop the tomato. Halve the cucumber lengthwise, then scrape out the seeds using a teaspoon. Put the cucumber on a chopping board, cut-side down, and lightly smack with a rolling pin (or use the flat side of a large knife) until the skin splits, then cut into chunks (see Kitchen 101).
2. Step 2 — Make salad
   Combine 3 tsp white vinegar, 2 tsp soy sauce and 1 tsp sugar in a large bowl. Add the tomato and cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed. Preheat the grill to high.
3. Step 3 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
4. Step 4 — Grill chicken
   Meanwhile, combine the Balinese seasoning, 2 tsp vegetable oil, 1 tsp soy sauce and ½ tsp sugar in a large bowl. Add the chicken and turn to coat. Season with salt and pepper. Put the chicken on the lined tray and grill for 10 mins. Brush the mango chutney over the chicken and grill for a further 1-2 mins until the chicken is browned and cooked through. Rest for 2 mins.
5. Step 5 — Serve up
   Slice the chicken. Divide the rice, chicken and cucumber salad among bowls. Drizzle the chicken with the resting juices and enjoy!
6. Step 6 — Kitchen 101
   Removing the seeds and smacking the cucumber breaks up the flesh, which allows the marinade to soak into the flesh, making the flavour even more moreish! If you are short on time, skip this step and simply chop the cucumber instead.

Allergens

Sojabohnen, Sulfit