That salsa sounds good. I imagine it would also be good with flavourful fish, for example halibut.
Creator: Richard Cawley
Found on page 89
4 chicken thighs
400 ml (14 fl.oz) water
1 chicken stock cube
225 g (8 oz) easy-cook rice
Zest and juice of 1 orange
1 bunch of spring onions, finely chopped
1 red chili, seeded and finely chopped
1 green pepper (bell pepper), seeded and chopped
220 g tin (can) pineapple rings in natural juice, drained and roughly chopped
Juice of 1 lime
2 tbs cornflour
1 tsp ground mixed spice (??)
Vegetable oil for deep frying
2 fresh thyme sprigs
2 fresh basil leaves
Salt and freshly ground black pepper
Skin the chicken pieces and discard the skin. Cut the flesh away from the bones, reserve the bones and cut the flesh into 1 cm (1/2 inch) strips. Set aside.
Put the water in a large pan/pot and add the stock cube, chicken bones and rice and bring to the boil. Stir in the orange zest and half the following ingredients: orange juice, spring onions, chilli and green pepper. Cook for 10 minutes or according to instructions for cooking the rice, until tender. Adjust taste with salt and pepper.
To make the salsa: stir together the pineapple, lime juice and the remaining spring onions, chilli, green pepper and orange juice. Season with salt and pepper and transfer to a serving bowl.
In a small bowl, mix the cornflour and mixed spice. Coat the chicken pieces with this mixture, shake off any excess and deep-fry in batches for 4-5 minutes or until cooked through and golden brown. Drain on absorbent paper.
Deep fry the thyme sprigs and basil leaves for 30 seconds. Drain on absorbent paper.
Remove the chicken bones from the rice and discard them. Spoon the rice onto plates and and arrange the fried chicken on top. Garnish with the deep-fried herbs and serve with the salsa.