Stone Fruit and Ginger Glazed Chicken with Brown Rice Salad

Steps

1. Preheat oven to high grill. Set aside a large baking dish or oven tray (with a lip). Heat the BBQ grill or hot plate to high (if using). 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, pat chicken dry with paper towels, place on prepared tray (skin-side-up), drizzle with oil and season with salt. Grill for 3-4 minutes until skin is lightly golden. Remove from oven and turn temperature to bake 220°C. In a small bowl, mix remaining chicken ingredients.
3. Make two slash marks with a sharp knife on each chicken thigh, spread marinade over the chicken and push some into each cut. Roast for 28 - 30 minutes, or until chicken is cooked through, basting occasionally with the juices. Remove from oven, cover with foil and set aside to rest for 5 minutes.
4. While chicken is cooking, prepare the rest of the dish. Mix rice salad dressing ingredients together in a large bowl and set aside. Peel carrot; grate carrot and courgette; thinly slice spring onions; thinly slice spinach.
5. Add vegetables and cooked rice to large bowl with dressing and mix to combine. Season with salt and pepper.
6. To serve, cut chicken into eight pieces (see tip below). Spoon brown rice salad onto plates and top with pieces of stone fruit and ginger glazed chicken.