Citrus Chicken Rice Bowl

For the chicken:

• 2 tablespoons of honey
• Salt and pepper to taste
• 1 tablespoon grated orange peel
• 125 ml fresh orange juice (from 2 large oranges)
• 160 ml + 1 tablespoon vegetable oil
• 1.4 kg chicken thigh fillet, boneless and skinless
• 4 cloves garlic, minced
• 2 cups finely chopped cucumber
• 1 large mango, peeled, seeded and cut into 1.5cm cubes (about 1.5 cups)
• 4 cups rice, for serving
• Bunch of coriander, for serving

Ginger Jalapeño Sauce:

• 80 ml vegetable oil
• 2 medium jalapeños, seeded and coarsely chopped
• 1 large garlic clove, crushed
• 2 teaspoons The Spice Club Mexican spice mix
• 2.5 cm piece of ginger, coarsely chopped
• 3 spring onions, trimmed
• ¾ teaspoon sugar (optional)

Step 1: Marinate the chicken

• Cook the rice according to the instructions on the package.
• In a large bowl, whisk the honey, salt, pepper, orange peel, 125 ml orange juice, the spice club mexican and 160 ml oil together to form a marinade.
• Add the chicken thigh fillets and minced garlic to the marinade and turn until the chicken is completely covered.
• Let the chicken marinate for 15 minutes at room temperature or cover and refrigerate for up to 2 hours.

Step 2: Cook the chicken

• Heat 1 tablespoon oil in a large skillet over medium heat.
• Add the chicken thigh fillets in a single layer and cook for about 6 minutes per side, until the chicken is cooked through
• Remove the chicken from the pan and let it rest for 5 minutes. Then cut the chicken into 1.5 cm thick slices.

Step 3: Prepare the Ginger Jalapeño Sauce

• In the blender, combine the oil, jalapeños, garlic, ginger, spring onions, sugar and salt.
• Mix into a smooth sauce and set aside.

Step 4: Make the cucumber-mango salad

• In a small bowl, combine the cucumber, mango, remaining 60 ml marinade and 1 tablespoon orange juice.

Step 5: Serve the bowl

• Divide the coconut rice among 4 bowls.
• Add the chicken slices and the cucumber-mango salad.
• Garnish with fresh coriander and drizzle with the Ginger Jalapeño Sauce.