Once you’ve tried this Thai-stuffed chicken, you’ll make it again and again. It goes perfectly with plain rice. Takes 30 minutes • Serves 2 (easily doubled)
– 3 shallots, halved.
– 2 small red chillies, seeded, 1 roughly chopped, 1 finely chopped.
– zest and juice of 1 lime.
– thumb-length knob of fresh root ginger, roughly chopped.
– 2 tsp sunflower oil.
– 2 chicken breasts, skin on.
– FOR THE SALAD1 red-skinned apple, cut into matchsticks.
– ½ mango, peeled and cut into matchsticks.
– ½ small bunch of mint, leaves picked.
– 3 spring onions, sliced.
– 1 small bunch of fresh coriander, leaves picked.
– ½ tsp fish sauce, plus a splash.
– ¼ tsp caster sugar.
Step 1:Whiz the shallots, roughly chopped chilli, lime zest and ginger in a food processor to a chunky paste. Fry the paste in a teaspoon of oil for a couple of minutes until fragrant. Season.
Step 2:Preheat the oven to 200°C/180°C fan/gas 6. Release the skin from the chicken breasts, stuff the shallot mix underneath, season, then roast in a roasting tin for 15–20 minutes.
Step 3:While the chicken cooks, toss the apple, mango, mint leaves, spring onions and half the coriander in a bowl. Mix together the fish sauce, caster sugar and half the lime juice; set aside.
Step 4:Rest the chicken on a plate. Scoop out the fat from the pan, then gently heat the juices, the remaining lime juice and a splash more fish sauce. Chop the remaining coriander and stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken and sauce.