Ginger Glazed Chicken Thighs with Summer Rice Salad

Steps

1. oven to 200oC. Line a baking dish with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate to medium-high (if using).
2. Combine rice, water and a pinch of 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 during cooking.
3. In a medium bowl mix together all ginger glazed chicken ingredients (except chicken). Pat chicken dry with paper towels and season skin with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, skin-side-down, for 3 minutes. Flip and cook a further 2 minutes.
4. Transfer chicken to prepared baking dish, pour over ginger glaze marinade and bake for about 8 minutes, until cooked through. Remove from oven once to spoon over marinade chicken. Rest chicken, covered with foil, for 5 minutes before slicing thickly against the grain.
5. Place peas in a medium, heat-proof bowl and cover with boiling water. Leave for 1–2 minutes, until just tender. Drain, refresh under cold water and drain again. Set aside. Mix all rice dressing ingredients together in a large bowl and set aside. Dice apple and cucumber 1cm.
6. Add both to bowl with rice dressing and set aside. Place cooked rice into a sieve and run under cold water (to cool down) then drain well. Add to bowl with dressing and salad, along with peas and dried cranberry and walnut mix. Toss to combine and season to taste with salt and pepper.
7. spoon summer rice salad onto plates and top with slices of ginger glazed chicken thighs.