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Hawaiian Huli Huli Chicken with Lemon Chilli Rice Salad

8 boned and skinned chicken thighs – ask your butcher or you could substitute 4 chicken breasts

1 teaspoon cumin seeds

1 teaspoon cracked black pepper

½ teaspoon paprika

1 tablespoon cooking oil

250ml pineapple juice

50g grated root ginger

50ml malt vinegar

100ml tomato ketchup

50ml soy sauce

50g brown sugar

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Place the oil, cumin, pepper and paprika in a dish and mix well.

Add the chicken and rub round to make sure its coated with the spices.

Cover and place in the fridge for a couple of hours to marinate.

Place the pineapple juice, ginger, vinegar, ketchup, soy and sugar in a pan and bring to the boil. Boil until the liquid thickens and has reduced by half.

Take half the sauce and set aside.

Heat a grill pan or barbecue and place the chicken on when hot.

Brush with some of the reserved glaze.

Turn and glaze until the chicken has cooked through – about 10 minutes.

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Serve with the extra sauce for dipping.

You could do this with drumsticks or wings but its best to cook them first – place on a lightly oiled baking tray and cover with foil.

Cook until chicken has cooked through – place on grill or barbecue andÌý continue to baste the chicken.

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Lemon Chilli rice salad

250g basmati rice

1 teaspoon turmeric

1 green chilli, deseeded and sliced

1 onion, peeled and chopped

1 lemon

4 tablespoons oil

1 teaspoon dijon mustard

4 finely chopped scallions

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Boil the rice with the turmeric until cooked, drain and cool.

Heat a tablespoon of the oil and fry the chilli and onion until soft.

Place the mustard in a bowl. Zest the lemon and juice it – add to the mustard and mix. Add the onion and chilli mixture and fold in the cooked rice and scallions.

Season to taste with salt and pepper.

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