Cajun chicken with mango salsa and coconut rice

• 600 g skinless and boneless chicken thigh fillets (about 6 pieces)
• 2 tablespoons The Spice Club Cajun Seasoning
• 4 tablespoons extra virgin olive oil, divided
• 1 ripe mango, peeled and diced
• Zest and juice of 1 lime
• Bunch of fresh coriander leaves with soft stems, coarsely chopped

For the coconut rice:

• 300 g rice (preferably jasmine rice)
• 400 ml coconut milk
• 200 ml water

For the coconut rice:

1. Rinse the rice under cold water.
2. Bring the coconut milk and water to the boil in a pan.
3. Add the rice, reduce the heat to low, and cover the pan. Simmer gently until the rice is cooked, about 15 minutes.

For the chicken:

1. Marinate the chicken: Rub the chicken thigh fillets with The Spice Club Cajun Seasoning and 2 tablespoons of olive oil. Let the chicken marinate for at least 20 minutes (longer for a deeper flavor).
2. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the marinated chicken thighs and cook for 6-8 minutes on each side, until golden brown and cooked through (internal temperature of 75°C). Remove the chicken from the skillet and let it rest.
3. Make the mango lime salsa: In a bowl, combine the diced mango, lime zest and juice, and chopped cilantro leaves. Stir gently to combine the flavors.
4. Cut the fried chicken into pieces and serve with the mango-lime salsa on top.