Spiced Mango Roast Chicken with Turmeric Rice and Salad

Steps

1. oven to 190°C. Line an oven tray with baking paper.
2. Pat chicken dry with paper towels. Place on prepared tray, skin-side-up and season with salt and pepper. Spread spiced mango chutney evenly over the top of chicken and roast for 35–40 minutes, or until cooked through. To check if cooked, slice into the thickest part of the leg to check flesh is no longer pink and juices run clear. Do not overcook chicken as it will become dry. Remove from oven to rest, covered with foil, for 5–10 minutes before slicing meat from the bone.
3. While chicken cooks, prepare the rest of the meal. Combine rice, water, turmeric and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
4. While chicken is resting, prepare curry mayo and salad. In a small bowl, mix all curry mayo ingredients together. Peel and grate carrot; slice cucumber. Toss together in a large bowl with spinach.
5. When rice is finished steaming, peel and grate carrot then toss through rice with olive oil. Season to taste with salt and pepper.
6. Spoon ¾ cup cooked turmeric rice onto each plate and top with some roast chicken. Serve salad on the side and drizzle over curry mayo.