Crispy Chicken, Sweetcorn Salsa & Spinach Rice

Updated at: Wed, 10 Jan 2024 20:52:50 GMT

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Heat a medium saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain. Add spinach for the final 1-2 mins of cooking, then drain.

Step 2

Make the crispy chicken; place the almonds and cajun spice in a bowl with sea salt and black pepper. Put 1 tsp of oil in a separate bowl. Halve the chicken thighs and coat each piece in the oil, then in the almond mix.

Step 3

Place the coated chicken in an ovenproof dish and bake for 20-25 mins, until golden and cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.

Step 4

Drain half the sweetcorn. Heat a medium frying pan with 1/2 tsp oil on a medium-high heat. Cook the sweetcorn for 6-8 mins, until golden brown.

Step 5

Make the salsa; finely dice the shallot. Finely chop the tomatoes and coriander. Place all in a bowl along with the corn and a squeeze of lime juice (to taste). Season with sea salt.

Step 6

Serve the crispy chicken with the spinach rice and sweetcorn salsa. Finish with the remaining lime juice.

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