Sticky Lime and Chilli Chicken with Spinach Rice – serves 4
2 tsp oil
1 small onion, sliced
4 tbsp lime and chilli chutney
2 tbsp runny honey
4 large chicken thighs, boned (or 6 small)
500g cooked long grain rice
2 tsp yellow mustard seed
Large handful of spinach leaves
1. Heat the oven to 200C. In a small saucepan heat 1 tsp oil and cook the onion until soft. Remove from the heat and then add the honey and chutney and stir well.
2. Put the chicken in a large bowl and pour over the chutney mixture, stirring well to coat the chicken. Tip the chicken into an oven dish and spoon over any sauce that remains in the bowl. Cook for 30 mins turning halfway through and basting. The chicken should be sticky and caramelised on the top and cooked all the way through.
3. While the rice is still warm, gently heat the remaining oil in a pan and toss in the mustard seeds, cook for a moment or two. Tip in the rice, add the spinach and stir until it’s wilted. Serve with the chicken, pouring any juices over the top.
Source: Bart Spices recipe card.