Grilled Chilli Chicken on Mango Salad and Coconut Rice

Happy holidays everyone! Christmas is only three days away, which means i have to get my fill of non-christmassy foods on my own before I'm drowning in pork, turkey and that general sense of lethargy that a full tummy brings! So here i present: Grilled chilli chicken on mango salad and coconut rice! A winning combination of sweetness, creaminess and spice.

Ingredients (Serves 2)

• 6 chicken tenderloins
• 1 mango
• 3 cherry tomatoes, diced
• 1/2 red capsicum, diced
• 3 inches cucumber, diced
• Salt and pepper
• 1/2 cup coconut cream
• 2/3 cup glutinous rice
• 1 tbsp chili oil
• 1 tbsp sesame oil
• 1/3 cup coriander, chopped
• 1/2 lemon
• 1 tbsp sugar

Method

Place the rice in a bowl with 2/3 cup water and leave to soak for 20 minutes.

Meanwhile, skin the mango and dice.

Add to the mango the other vegetables, coriander and the juice of the lemon and stir well. Set aside.

Place the rice and water in a small saucepan with the coconut milk, sugar and a pinch of salt and put on medium heat, covered.

When the rice comes to the boil, reduce the heat to low and cook until when you shake the pot you can't feel the rice moving. Set aside to cool.

Mix the chicken with a pinch of salt and pepper, the chilli oil and the sesame oil.

Heat a grill over high heat and cook the chicken on either side for 3 minutes or until cooked through.

Fluff the rice with a fork.
Using a tin can with both ends removed to create a stack, lightly press 1/2 the rice into the bottom of the can on top of your serving plate.

Place the mango salad on top.

Remove the tin can and repeat on the other serving plate.
Arrange the chicken on top of the stack.
Don't fret if you're stack crumbles! it looks better