Neven Maguire's Seared Chicken Tikka with Warm Rice Salad

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets
• 1 Jar Simply Better Aromatic Tikka Masala Cooking Sauce
• 1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
• 250g Simply Better Organic Basmati Rice
• 4 Spring Onions, thinly sliced (white & green separated)
• 2 Tbsp. Simply Better Irish Cold Pressed Rapeseed Oil
• 30g Soft Fresh Herbs, leaves removed and roughly chopped (Coriander, Mint, Basil and/or Flat-Leaf Parsley)
• 50g Baby Spinach Leaves
• 1 Pack Simply Better Baby Carrots, trimmed & pared into ribbons
• Simply Better Achill Island Sea Salt & Freshly Ground Pepper

METHOD

1. Put the chicken thighs into a dish and mix with the 4 Tbsp. of the Tikka sauce and the vinegar. Season generously, then 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 rest of the Tikka sauce in a skillet pan, then rinse out the jar with another 100ml of water and add that as well. Add the rice with the white part of the spring onions and season with salt and pepper, then 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 to finish cooking.
3. Heat a large non-stick frying pan or griddle pan over a high heat. Add the oil, swirling it around 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 seared.
4. When the chicken is ready, fluff up the rice with a fork and put it in a bowl, scraping any crispy bits from the bottom. Fold in the green parts of the spring onions with the herbs, spinach and carrots. Arrange on a platter and arrange the griddled chicken on top to serve.