By Chef Faisal – Prep Time: 1 hour – Cook Time: 20 mins – Serves 1

Ingredients

For the Chicken Marinade

  • 250g chicken breast, cubed
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp Cajun seasoning
  • 10ml olive oil
  • 5ml lemon juice
  • ½ tsp garlic powder
  • A pinch of thyme powder

For the Lime Rice

  • 25ml olive oil
  • 15g chopped red onion
  • ½ tsp chopped garlic
  • 1 lemon leaf
  • 7ml lime juice
  • A pinch of lime zest
  • 1 tsp sea salt
  • A pinch of black pepper
  • A pinch of turmeric
  • 200ml hot water
  • 100g basmati rice
  • 2 star anise

For the Mixed Salad

  • 50g cucumber, cubed
  • 20g red onion, cubed
  • 30g cherry tomatoes
  • 10g red radish
  • 10ml olive oil
  • 5ml lemon juice
  • ½ tsp sea salt

For the Garlic Yoghurt Sauce

  • 50g yoghurt
  • 30g mayonnaise
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • A small pinch of chopped dill
  • ¼ tsp black pepper
  • ¼ tsp sea salt
  • 3ml lemon juice

To Serve

  • 200g grilled chicken cubes
  • 250g lime rice
  • 100g mixed salad
  • 80g garlic yoghurt sauce
  • 1 lime wedge
  • 3 slices fried red chilli
  • 2 slices green chilli

Method

Chicken Marinade

Combine all the ingredients and toss with the chicken. Leave to marinate for at least 30 minutes, then grill for 5 minutes on all sides until golden and cooked through.

Lime Rice

Rinse and soak the rice for 1 hour, then drain. Heat the oil in a saucepan and sauté the onion and garlic until golden. Add the spices and stir well.

Pour in the water with the remaining ingredients and bring to the boil. Add the rice, cook uncovered for 2 minutes, then cover tightly and cook over a low heat for 20 minutes.

Mixed Salad

Combine all the ingredients in a bowl and toss well. Set aside for the flavours to come together.

Garlic Yoghurt Sauce

Whisk all the ingredients together until smooth and creamy. Chill until needed.

For Plating

Place the lime rice on the plate and spoon the garlic yoghurt sauce to one side. Arrange the grilled chicken on top and add the salad alongside.

Garnish with fried red chilli, green chilli and a wedge of lime.