Glazed Tahini & Honey Chicken
with Garlic Rice
- Tree nuts
- Sesame
- May contain traces of allergens
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
Ingredients
1 sachet
Vegetable Stock Powder
2
Tomato
640 g
Chicken Thigh
2 packet
Pine Nuts
(Contains: Tree nuts May be present: Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Baby Spinach Leaves
1 packet
Parsley
1 packet
Tahini
(Contains: Sesame)
2
Spring Onion
2 packet
Basmati Rice
1
Lemon
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the vegetable stock, basmati rice and water (for the rice) and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the soy sauce, honey, water (for the sauce) and 1/2 packet of tahini in a medium bowl. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium heat with a drizzle of olive oil. Season the chicken thigh on both sides with a pinch of salt and pepper. Add the chicken to the pan and cook, turning occasionally, until golden and cooked through, 10-14 minutes. Add the tahini glaze to the pan and turn the chicken to coat. Cook until bubbling, 1-2 minutes.
While the chicken is cooking, roughly chop the baby spinach leaves and tomato. Thinly slice the spring onion. Pick and finely chop the parsley leaves. Slice the lemon into wedges.
In a medium bowl, combine the baby spinach, tomato, parsley and spring onion. Add a squeeze of lemon, a drizzle of olive oil and a pinch of salt and pepper. Mix to combine. TIP: Set aside some undressed salsa for the kids if you like!
Divide the garlic rice between plates and top with the tahini and honey glazed chicken. Drizzle any tahini glaze remaining in the pan, scatter over the toasted pine nuts and serve with the salsa and lemon wedges. TIP: For kids, follow our serving suggestion on the main photo!
