BUTTERFLIED STICKY APRICOT CHICKEN WITH RICE SALAD

Steps

1. oven to high grill. Line a large baking dish or oven tray (with a lip) with foil.
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. While rice is cooking, pat chicken dry with paper towels. Place skin-side-up on prepared tray, drizzle with oil and season with salt. Grill for 3-4 minutes, until skin is lightly golden. Remove from oven and turn oven to bake 220°C. In a small bowl, combine all remaining butterflied sticky apricot chicken ingredients.
4. Make two slash marks with a sharp knife on each thigh, spread marinade over the chicken and push some into each cut. Roast for 28 - 30 minutes, until chicken is cooked through, basting occasionally with the juices. Set aside, covered with foil to rest for 5 minutes.
5. While chicken is cooking, prepare the rest of the dish. Mix all 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.
6. Add vegetables and cooked rice to large bowl with dressing and mix to combine. Season to taste with salt and pepper.
7. cut chicken into eight pieces. Spoon rice salad onto plates and top with pieces of butterflied sticky apricot chicken. Spoon any resting juices from the chicken over your meal, if desired.