Sticky Chicken with Mango Salsa
Prep time: 15-20 mins
Cooking time: 25 mins
Serves: 4
Ingredients:
- 2 Cups Rice
- 1 Pinch Turmeric (Optional)
- 700g Chicken Thighs
- 200ml Asian Dressing Beerenberg
- ½ Bunch Coriander
- 1 Bunch Shallots
- 1 Mango
- 1 Red Chilli
- 1 Lebanese Cucumber
- ½ Tbsp Black Sesame Seeds (Optional)
- ½ Tbsp Sesame Oil
- 1 Lemon
- Cooking oil
Method:
- Preheat the oven to 200°C. Cook the rice as per packet instructions and add the turmeric if desired.
- Place the chicken thighs into a bowl and add the Asian dressing.
- Wash and finely chop the coriander including the stems, add half to the chicken and reserve the other half for the salsa.
- Cut the shallots into batons and finely slice the tips. Add the batons to the chicken and reserve the sliced tips for the salsa.
- Bring a large frying pan to medium high heat, drizzle with cooking oil and add the chicken thighs. Cook for approx. 3-5 mins on each side until golden brown.
- Once all sear, add the remaining dressing and place into the oven. Cook for 12-15mins until fully cooked and caramelized.
- Meanwhile, cut the mango into small dice, finely dice the cucumber and finely slice the chili, add the ingredients to a bowl.
- Add the coriander, the shallots tips, the sesame seeds, the sesame oil and the juice of half a lemon. Mix well and set aside. Serve sticky chicken with yellow rice and mango Salsa.
