Chicken, smacked radishes and rice
Prep time: 45 minsTotal time: 
Chicken, smacked radishes and rice
Bashing radishes with a rolling pin helps them to soak up the delicious dressing, which is made with gluten-free tamari in place of the usual soy sauce
Prep time: 45 minsTotal time: 
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Ingredients
- 1 garlic clove, crushed
- 1½ tbsp rice vinegar
- 1½ tbsp tamari*
- 2 tsp crispy chilli oil
- ½ tsp sesame seeds, toasted
- 1 x 200g pack Taste the Difference Speciality Radishes
- 300g basmati rice
- 800g skin-on, bone-in chicken thighs and drumsticks
- 1 tbsp sunflower or vegetable oil
- 4 spring onions, chopped
- 100g kale, stems finely chopped, leaves torn
Step by step
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Whisk together the garlic, vinegar, ½ tablespoon tamari, the chilli oil and sesame seeds in a bowl. Trim the radishes, then use a rolling pin to lightly smack them on a board so they crack and break up a little but still hold some shape. Scrape into the bowl and set aside to marinate.
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Cook the rice according to pack instructions. Meanwhile, season the chicken all over with salt. Heat a large heavy-based frying pan over a medium-high heat, then add the sunflower or vegetable oil. Once hot, add the chicken, skin-side down, and cook for 15 minutes, until the skin is deep golden and crisp. Turn over and reduce the heat to medium, then cook for another 10-12 minutes until the chicken is cooked through. Transfer to a plate using a slotted spoon, leaving the fat in the pan. Leave to rest for a few minutes.
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Return the pan to a medium-high heat and add the spring onions and kale stems with a pinch of salt. Stir-fry for 2-3 minutes to soften, then add the kale leaves and cook for another minute. Add a splash of water to help steam the kale and cook for another minute until wilted. Stir through the drained cooked rice and the remaining tamari until combined. Serve the kale rice topped with the chicken, smacked radishes and any marinade left in the bowl.
*Check your tamari is gluten-free, if required.
