Caribbean-Style Baked Mango & Chicken Coconut Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air and boil a kettle

Top, tail and peel the mango[es], then stand the mango[es] upright and very carefully slice the flesh away from the stone[s]

Tip: If you feel resistance against your knife, it means you are hitting the stone

Chop the mango flesh into bite-sized pieces, discarding the stone[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chicken thighs with a very generous pinch of salt and cook for 3 min on each side or until lightly browned

While the chicken is browning, peel and finely chop (or grate) the garlic

Peel and slice the shallot[s] finely

Trim, then chop the green beans into bite-sized pieces

Chop the creamed coconut roughly (if required!)

Dissolve the chicken stock mix and chopped creamed coconut in 300ml [600ml] boiled water with the smoked paprika, ground cumin and 1 tsp [2tsp] sugar – this is your spiced stock

Rinse the white long grain rice until the water runs clear

Add the rinsed rice to an oven-proof dish with the spiced stock and a very generous pinch of salt

Add the sliced shallot, chopped garlic, chopped beans and chopped mango and give everything a good mix up

Top with the browned chicken thighs

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water has absorbed, the rice is tender and the chicken is cooked through (no pink meat!) – this is your baked mango & chicken coconut rice

Meanwhile, trim, then slice the spring onion[s]