How to make crispy chicken with sweetcorn and coriander rice

A Cajun meal packed full of vitamins that will spice up your life

The thighs have it: salsa on the side will have you dancing in delight

Crispy chicken, sweetcorn and coriander rice

These smoky oven-baked crispy chicken thighs are coated in Cajun spiced ground almonds, rich in vitamin E for skin health and served alongside a refreshing sweetcorn salsa.

100g sweetcorn
120g cherry tomatoes
1 lime
1 red onion
1 tbsp oil
2 tsp cajun spice
2 x 150g free-range chicken thighs
6 tbsp ground almonds
80g brown rice
Large handful of fresh coriander

Preheat the oven to 200C/gas mark six and boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 minutes until cooked.

Place the ground almonds in a bowl with the Cajun spice and a pinch of sea salt and black pepper. Into a separate bowl put one tablespoon of oil. Slice the chicken thighs in half and place each piece into the oil, then lightly coat with the spice and ground almonds mix. Place the chicken on a sheet of baking paper on a tray in the oven for 20-25 mins until the chicken is cooked through and turning golden.

To make the sweetcorn salsa: finely dice the onion and finely chop the tomatoes. Roughly chop the coriander and drain the sweetcorn. In a small bowl mix the sweetcorn with the tomatoes, onion, half of the coriander and half of the lime juice.

Drain the brown rice and mix with the remaining coriander. Serve the crispy chicken alongside the coriander brown rice and the sweetcorn salsa. Drizzle with the remaining lime juice.

Recipe from Mindful Chef (mindfulchef.co.uk)