Onions are a good source of potassium and vitamins C and B6. They contain quercetin which has anti-inflammatory abilities in the body. Brown rice has been shown to have many beneficial effects on the body, interestingly, it contains powerful antioxidants that can help with high blood pressure.
Preparation time – 35 minutes
Cooking time – 35 minutes
1 pack HECK Spring Chicken sausages
100ml unsweetened mango juice
4 tablespoons sweet chilli sauce
1 tablespoon Tamari
2 teaspoons minced ginger
1 teaspoon of minced garlic
1 red chilli thinly sliced, optional
1 teaspoon smoked paprika
200g brown rice
1 x 326g can of sweetcorn
1 vegetable stock cube
Freshly ground black pepper
1 onion, diced
1 red pepper, diced
1 tablespoon dried red chilli flakes
Heat the grill to medium/high heat. Pre-heat the oven to 180°c / 160°c fan / gas mark 5.
Place the chicken sausages onto the grill tray and cook for 4 minutes on each side to brown, remove and keep to one side ready to be baked.
In a large bowl mix together the ginger, garlic, smoked paprika, Tamari, mango juice and sweet chilli sauce and pour into a casserole dish, then add the grilled sausages.
Bake in the oven for 20 minutes until the sauce has reduced and has become a syrupy consistency.
For the rice wet fry the pepper and onion with a little water in a pan.
Add the rice, 450ml of water, the stock cube and chilli flakes, and bring to the boil, then simmer until all the water is absorbed, this should take around 20 minutes.
Once the rice is cooked, add the drained sweetcorn ready to serve.
Spoon equal portions of rice and sausage onto four warmed plates. Drizzle with the mango and chilli sauce.
This recipe was made using our Spring Chicken chipolatas, but works equally as well using our other Chicken varieties. Italia, Zesty, Simply, Smoky Paprika or Naked Chicken. You could also try it using our Thai-Style Turkey chipolatas!