Step 1

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. For the sauce, whiz all ingredients, except for green part of shallot (reserve this for garnish), and 1/2 tsp fine salt in a small food processor with 2 tbs water until smooth. Reserve 2 tbs sauce and set aside.

Step 2

Pat the chicken dry with paper towel, then coat with remaining sauce. Place chicken on the prepared tray, skin-side up, and roast for 50-60 minutes until juices run clear when the thickest part of the thigh is pierced with a skewer, brushing chicken skin with reserved sauce every 20 minutes. Remove from oven and rest, loosely covered with foil, for 10-15 minutes.

Step 3

Meanwhile, for the rice, heat a large wok or frypan over high heat. Add the oil and garlic, and stir-fry for 20-30 seconds until garlic is fragrant. Add tomato paste and cook, stirring often, for 1 minute (be careful, as mixture will spit). Add remaining ingredients and stir-fry for 3-5 minutes until all rice is coated and warmed through.

Step 4

Serve chicken with a side bowl of rice, scatter cucumber and tomato around the chicken and garnish with sprigs of Thai basil and reserved shallot greens.