Neven Maguire's Griddled Chicken with Thai Green Rice Salad

INGREDIENTS

• 2 packets Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets
• 4 Tbsp. Simply Better Pad Thai or Original Wok Sauce (to use as marinade)
• 250g Simply Better Organic Basmati Rice
• 1 jar Simply Better Thai Green Curry Simmer Sauce
• 4 Scallions, thinly sliced
• 30g Soft Fresh Herbs, leaves removed and roughly chopped (Coriander, Mint, Basil and/or Flat-Leaf Parsley)
• 50g Peppery Wild Rocket or Baby Spinach Leaves
• 2 Tbsp. Simply Better Single Estate Irish Cold Pressed Rapeseed Oil

METHOD

1. Put the chicken thighs into a dish and mix with the Pad Thai wok sauce and 1 Tbsp. of the oil. Set aside to marinade for at least 30 minutes or overnight is perfect covered with clingfilm.
2. Rinse the rice very well in a sieve under cold running water. Place the green curry simmer sauce in a pan and rinse out the jar with 3 Tbsp. of water and add that as well. Add the rice and bring to a simmer. Stir once, then cover and reduce the heat. Cook for 10 minutes, then switch off the heat and without removing the lid leave for another 10 minutes.
3. Heat a griddle pan over a high heat until smoking hot. Brush generously with the rest of the oil and add the marinated chicken thighs. Reduce the heat to medium, then cook for 3-4 minutes on each side until cooked through and nicely charred.
4. When the chicken is ready, fluff up the rice with a fork and put in a bowl, scraping any crispy bits from the bottom. Fold in the scallions, herbs and rocket or spinach. Divide among plates and add the griddled chicken to serve.