bangin' chicken and rice
| 4 | boneless skinless chicken thighs |
| 2 tbsp | melted butter |
| 70 g | light mayonnaise |
| 70 g | low-fat natural yoghurt |
| 3 tbsp | sriracha |
| 1 tsp | hot chilli powder |
| ½ tsp | paprika |
| ½ tsp | garlic granules |
| ½ tsp | black pepper |
| 1 tbsp | cider vinegar |
| 180 g | long-grain rice |
| 1 | celery stalk, finely chopped |
| 45 g | reduced-fat feta cheese, crumbled |
| 3 | spring onions, sliced |
| Preheat the oven to 200°C. |
| Put the chicken thighs and butter into a dish and toss well until coated Sprinkle with a little salt and bake for 20 minutes. |
| Meanwhile, mix together the mayonnaise, yoghurt, sriracha, chilli powder, paprika, garlic granules, black pepper and cider vinegar in a bowl and set aside. |
| Once the chicken is cooked, remove from the dish to a plate. Pour the cooking juices into a jug and top up with water to make 400ml (14fl oz). Pour into a saucepan and add the rice. Bring to the boil, then reduce to medium-low, cover with a lid and simmer for about 15 minutes. Remove from the heat and leave to stand for another 10 minutes. |
| Tip the rice into the baking dish and even out, then top with the celery. |
| Cut the cooked chicken into small cubes and coat with the mayonnaise mixture. Spread the chicken on top of the rice and sprinkle over the feta. |
| Bake in the oven for 15-20 minutes, and serve sprinkled with the sliced spring anions. |
| Notes: |
| Don't be tempted to forgo the celery, unless it absolutely brings you out in hives: it's good for what ails you. |
| Also don't be tempted to use black rice for this: we did that once, and accidentally created one of the least appetising meals we've ever had. |