Serves 2
Prep: 35 min
Cook: 15 min

Ingredients
4 chicken breast fillets
1 large or 2 small ripe mangoes
1 lime
150g basmati rice
225ml cold water
1 red bird’s-eye chilli
Handful of coriander
1 tbsp sunflower or other flavourless oil
You will also need 4 kebab sticks

Method
Cut the chicken into small, kebab-sized pieces. Slice off one mango cheek. Press half the cheek, if it is from a large mango or the whole cheek if it's a small one, through a sieve into a mixing bowl. Add a generous squeeze of lime — about 2 tsp — and mix. Use your hands to mix the chicken into the juice. Leave for at least 15 minutes. Meanwhile, wash the rice until the water runs clean. Place in a pan with the water, bring to the boil, turn down the heat immediately to the lowest level possible, cover and cook for 10 min. Remove from the heat but leave covered for 10 minutes. Peel the remaining mango and cut into dolly mixture size dice. Finely dice the chilli, discarding seeds. Chop the coriander. Mix mango, chilli and remaining lime juice. Heat the grill pan while you thread the chicken on to kebab sticks. Paint with oil. Cook, turning after a couple of minutes, until crusty and just cooked through. Serve with forked up rice and mango salsa stirred with coriander.

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