Caramelised Chicken & Coconut Rice

While the rice is cooking, finely grate the ginger. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the ginger, honey, soy sauce and the chicken. Toss to coat and set aside.

Pick and roughly chop the mint leaves. Roughly chop the tomato and cucumber.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, pick up the chicken thigh pieces with tongs and allow excess marinade to drip back into the bowl. Add the chicken to the pan and cook, tossing occasionally, until nicely browned, 3-4 minutes. Add any remaining marinade to the pan and heat until bubbling, 30 seconds. Remove from the heat and stir through 1/2 the mint.

In a medium bowl, combine the tomato, cucumber, baby spinach leaves and the remaining mint. Toss with a drizzle of olive oil, white wine vinegar and a pinch of salt and pepper.