Turmeric spiced chicken, pickled cucumber & crispy rice bowls with chilli peanut sauce

Savour a dish of contrasting flavours and textures – crispy rice, soft spiced chicken and zingy cucumber pickle. Or, simply serve with boiled rice, if you like

Prep:25 mins
Cook:15 mins
plus at least 1 hr marinating and chilling

Serves 4
Easy

Nutrition per serving

kcal 566
fat 22g
saturates 4g
carbs 63g
sugars 0g
fibre 4g
protein 27g
salt 4.6g

Ingredients

20g ginger , peeled and grated
4 garlic cloves , crushed or grated
2 tsp ground turmeric
1 tsp ground cumin
½ tsp ground cinnamon
2 tbsp vegetable oil
6 boneless, skinless chicken thighs
250g short-grain rice , such as sushi rice
small handful of coriander , leaves picked
1 cucumber
2 tbsp rice wine vinegar
2 tsp caster sugar
1 tsp grated ginger
4 tbsp chunky peanut butter
2 tbsp rice wine vinegar
2 tbsp light soy sauce
1½ tsp caster sugar
1 tbsp sweet chilli sauce

Method

Mix the ginger, garlic, spices, 1 tbsp of the oil and 2 tsp salt in a large bowl. Add the chicken and smother in the paste. Chill for at least 1 hr. Will keep chilled overnight.
Cook the rice following pack instructions, then drain and spread over a tray or plate until cool. Once cooled, will keep chilled overnight.
Slice the cucumber as thinly as possible – use a mandoline if you have one. Put in a non-metallic bowl and add the vinegar, sugar, ginger and ½ tsp salt. Toss the cucumber in the dressing, then cover and chill for at least 1 hr, or overnight. Mix the ingredients for the chilli peanut sauce with 2 tbsp water in another bowl.
Heat a griddle pan over a high heat, or light a barbecue. Cook the chicken thighs for 10-12 mins, turning until cooked through – the internal temperature should reach 70C if you have a meat thermometer. Transfer the chicken to a plate, cover loosely with foil and leave to rest while you cook the rice.
Heat a large non-stick frying pan over a medium heat. Drizzle in the remaining 1 tbsp oil, then tip in the rice and press it into an even layer. Leave for a few minutes until a crispy edge forms, then break up the rice and stir-fry it for another 2-3 mins until piping hot. Divide the rice between four shallow serving bowls or plates.
Slice the chicken into bite-sized pieces and arrange on top of the rice, then drizzle over any juices from the plate or pan. Add a generous portion of the cucumber pickle and a drizzle of chilli peanut sauce and top with a few coriander leaves.