1.5 kg chicken pieces, skin on
Salt and pepper, to taste
Olive oil spray
1 red onion, cut into 2cm-thick wedges
1 cup parboiled long grain rice (200g)
165 ml can coconut milk
1 cup chicken stock
1 firm ripe mango, peeled, cut into 3 cm pieces
coriander, leaves only to garnish
Salad leaves, to serve
80 g Thai seasoning
2 tsp brown sugar
- To make marinade, combine seasoning and sugar in a large bowl. Reserve 2 tbsp for rice.
- Season chicken with salt and pepper. Heat a large flameproof roasting pan (24cm x 26cm) over a high heat. Spray with oil. Add chicken. Cook, turning occasionally, for about 10 minutes, until browned. Add to marinade. Toss to coat.
Drain oil from pan leaving 1 tbsp. Add onion. Cook, stirring, over a medium heat for 2 minutes, or until soft. Add rice and reserved marinade. Cook, stirring, for 1 minute. Stir in milk, stock and mango. Arrange chicken over rice. Drizzle with any remaining marinade from bowl. Cover tightly with foil.
- Cook in a hot oven (200C) for 20 minutes. Remove foil. Cook for a further 15 minutes, or until chicken is cooked. Garnish with coriander leaves. Serve with salad.