Sweet & Sour Crispy Roast Chicken Thighs

Heat the oven to 200°C fan. Season the chicken thighs with salt and black pepper, then place them skin-side down into a cold frying pan. Set the pan over a medium-high heat and cook for 10-15 mins, until the skin is deeply golden brown.

Transfer the thighs skin-side up onto a baking tray and roast in the oven for 20-25 mins, until the skin is crisp and the chicken is cooked through. Meanwhile, cook the rice following packet instructions.

For the salad, pick the mint and coriander leaves, discarding the mint stems and thinly slicing the coriander stems. Thinly slice the shallot. If you want extra crispness, soak the herbs and shallots in a bowl of ice water for a few minutes. Thinly slice the cucumber, sprinkle with a pinch of salt, and let it sit for a few minutes while you prepare the toasted rice dressing.

For the dressing, place a small pan over medium heat and add the raw rice. Dry toast for 4-6 mins, stirring, until golden brown. Transfer to a pestle and mortar and grind into a coarse powder (a little texture is fine). Add the chilli jam, fish sauce and juice of the limes, stirring to combine, and adjust seasoning to taste with more fish sauce, lime juice or jam if needed. Add the shallots and coriander stalks and mix to combine.

Drain the cucumbers then add them to a small bowl along with the fresh herbs and half the dressing. Toss to combine.

To serve, divide the cooked rice between bowls. Top with the herb salad and crispy chicken thighs, then drizzle over the remaining dressing.