SPICY CHICKEN WITH HERB AND ‘RICE’ SALAD

Instructions

1. Start by putting 300mls of water in a small pan and bring to the boil with the stock cube.
2. Add the chicken and simmer for 15 minutes if you are using breast meat, but for 20 minutes if using thigh meat.
3. Leave the meat in the stock, off the heat, for 5 minutes then remove and leave to go cold. This can be done up to 24 hours before it is needed.
4. Reserve 40mls of the stock, this must be kept in the fridge if you do it in advance.
5. Grate the cauliflower to resemble rice.
6. Heat the olive oil in a small pan and fry the cauliflower for 2 minutes, then add the reserved stock and cook until the stock has evaporated. Leave to go cold.
7. When ready to serve cut the chicken into bite sized pieces and mix with the mayonnaise, yoghurt, chilli powder and curry powder to taste, I found a pinch of chilli and ½ teaspoon of curry powder was enough.
8. Chop the tomatoes, onion and the fresh herbs then add to the cauliflower rice. Season to taste.
9. Serve the chicken with the rice.