Crispy Rice & Chicken Salad

Preheat the Russell Hobbs Satisfry Air & Grill to 220°C. Add 3 tbsp of oil, 2 tbsp of red Thai paste and honey into a medium bowl. Break the rice up and toss through until evenly coated. Spread into the cooking pot in an even flat layer, air fry until crispy, 20-25 mins, half way through, stir to break up the rice.

Meanwhile, add the chicken thighs into a bowl with 1 tbsp of oil and the remaining red Thai curry paste. Season with salt and plenty of pepper. Toss together and let marinate.

Peel and thinly slice the shallot. Add into a bowl with the juice of the limes, fish sauce and 3 tbsp of oil, mix together, set aside. Thinly shred the cabbage and pick the mint leaves. Trim and quarter the cucumber widthways, then chop into 1cm batons. Halve the tomatoes.

Once the rice is out, change the setting on the Russell Hobbs Satisfry Air & Grill to 'grill' and grill the chicken until cooked through, 10-15 mins. Using two forks, shred the cooked chicken.

Add the cabbage, mint, cucumber and tomatoes into the shallot dressing. Toss together. Right before serving, rake the crispy rice so it breaks into small bits and individual grains.

Share the salad onto plates, layering the chicken throughout. Top with plenty of the crispy rice.