Tangy Chicken & Crispy Rice Salad

Heat the oven to 220°C.

Line a baking tray with baking paper. Toss the rice with the chilli oil and olive oil, then spread it out on the tray. Slide into the oven and bake for 30–35 mins, tossing halfway, until golden and crispy.

Meanwhile, thinly slice or shave the cabbage. Core and thinly slice the apples. Halve the sugar snaps and the cherry tomatoes.

Add the cherry tomatoes to a large mixing bowl along with the peanut butter, tamarind purée, lime juice and honey. Stir everything together and gently squash the tomatoes to release their juices. Taste and season with fish sauce to your liking.

Season the chicken thighs with salt and pepper. Set a large frying pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken and cook for 10–15 mins, turning occasionally, until golden and cooked through.

Bash the garlic cloves and add them to the pan along with the tamarind purée, honey, water and fish sauce. Stir and let it bubble for 2–5 mins until thickened into a sticky glaze. Taste and season again if needed.

Once the rice is crispy, toss it into the bowl with the veg and dressing. Mix well to coat.

Slice the chicken and serve on top of the crispy rice salad. Finish with an extra drizzle of chilli oil if you fancy more heat, or olive oil if you're keeping it mild.