Tahini & Honey-Glazed Chicken

Name: Tahini & Honey-Glazed Chicken with Zesty Garlic Rice & Cucumber Salsa
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 clove garlic; ½ unit lemon; 20 g butter; 1 packet basmati rice; 1.5 cup water (for the rice); 1 sachet vegetable stock powder; 4 tsp soy sauce; ½ packet tahini; 4 tsp honey; 4 tsp water (for the sauce); 1 packet pine nuts; 1 packet chicken thigh; 1 unit cucumber; 1 bag baby spinach leaves; 1 bunch spring onion; 1 bunch parsley

with Zesty Garlic Rice & Cucumber Salsa

Get up to $175 off

Tahini might just be the hardest working little seed spread we know. Tonight, it’s lending its unique talents to an amazing homemade glaze that transforms any weeknight supper into a glorious production.

Unfortunately, this week's tomato was in short supply, so we've replaced it with baby spinach leaves. Don't worry, the recipe will be just as delicious!

Allergens:

Milk

•Gluten

•Soy

•Sesame

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½ unit

lemon

1 packet

basmati rice

1 sachet

vegetable stock powder

½ packet

tahini

(Contains: Sesame; )

1 packet

pine nuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 packet

chicken thigh

1 unit

cucumber

1 bag

baby spinach leaves

1 bunch

spring onion

1 bunch

parsley

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water (for the rice)

4 tsp

soy sauce

(Contains: Gluten, Soy; )

4 tsp

honey

4 tsp

water (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)2930 kJ

Fat25.7 g

of which saturates11.7 g

Carbohydrate74.6 g

of which sugars11.3 g

Protein39.6 g

Sodium1160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. In a medium saucepan, melt the butter with a drizzle of olive oil over a medium heat. Add the garlic and lemon zest and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and vegetable stock, stir, then 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 until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the soy sauce, tahini (see ingredients list), honey and water (for the sauce) in a medium bowl. Set aside. 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 (depending on the size). Add the tahini glaze to the pan and turn the chicken to coat. Cook until bubbling, 1-2 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, finely chop the cucumber. Roughly chop the baby spinach leaves. Thinly slice the spring onion. Pick and finely chop the parsley leaves.

In a medium bowl, combine the cucumber, baby spinach, spring onion and parsley. Add a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Mix to combine.

Divide the zesty garlic rice between plates and top with the tahini and honey-glazed chicken. Drizzle with any excess tahini glaze from the pan. Scatter over the toasted pine nuts and serve with the cucumber salsa and any remaining lemon wedges.