Thai Roast Chicken with Mango and Apple Salad Recipe


Preparation Time45 MinCooking Time25 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings2
MethodMain Ingredient


For chicken
 Shallots6 , halved
 Red chilies2 Small, deseeded, half roughly chopped and half finely chopped
 Lime1 , zested and juiced
 Fresh ginger root piece1 Inch, finely grated (Thumb Length)
 Sunflower oil2 Teaspoon
 Chicken breasts2 (Skin On)
For salad
 Red skinned apple1 , cut into matchsticks
 Mango1⁄2 , peeled and cut into matchsticks
 Mint leaves1⁄4 Cup (4 tbs), picked (1/2 Small Bunch)
 Onions spring3 , sliced
 Coriander1⁄4 Bunch (25 gm), leaved picked (These Can Be From The Same Bunch As The Starter, 1 Small Bunch)
 Fish sauce1 Teaspoon (1/2 Teaspoon As A Splash)
 Caster sugar1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 383 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 99.8 mg

Sodium 327.2 mg13.6%

Total Carbohydrates 37 g12.4%

Dietary Fiber 4.5 g17.9%

Sugars 17.1 g

Protein 43 g86.5%

Vitamin A 53.2% Vitamin C 76.2%

Calcium 9.8% Iron 18%

*Based on a 2000 Calorie diet


1) Pre-heat the oven to 200C/fan 180C/gas mark 6.
2) In a food processor add in the shallots and give a couple of spins till they are finely chopped. Remove half of the chopped shallots and set them aside.
3) Add in the roughly chopped chili, three fourths of the ginger, and all the lime zest. Blend to a chunky paste.
3) Heat 1 teaspoon of oil a frying pan with some seasoning. Stir fry for 2 minutes until the mix turns fragrant.
4) Slit the skin from the chicken breasts along one side. Spoon in some spicy shallot stuffing. You can do this even day ahead.
5) Season the skin all over then roast in a roasting tin for 15 to 20 minutes until they turn crisp and golden.
6) As the chicken is roasting, cook the rice.

7) Make the salad by tossing together the apple, mango, mint, spring onions and half the coriander.
8) Make the dressing by mixing the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
9) When the chicken is cooked, transfer it to a plate to rest. Sit the roasting tin on the hob.
10) Take away any excess fat from the chicken. Add the remaining lime juice and some more fish sauce. Scrape up the chicken juices to make a sauce over low heat.


11) Stir in the remaining chopped coriander into the sauce with the finely chopped chilli.
12) Mix the salad with the dressing and serve with the chicken, sauce and sticky rice.