Glazed Tahini & Honey Chicken
with Garlic Rice & Pine Nuts
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.
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
/Â Serving 4 people
/Â Serving 4 people
4 clove
garlic
1 sachet
vegetable stock powder
2 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)½ packet
tahini
(ContainsSesame)2 packet
pine nuts
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 packet
chicken thigh
1 bag
baby spinach leaves
2 unit
tomato
1 bunch
spring onion
1 bunch
parsley
1 unit
lemon
Not included in your delivery
olive oil
40 g
butter
(ContainsMilk)3 cup
water (for the rice)
2 tbs
soy sauce
(ContainsGluten, Soy)2 tbs
honey
2 tbs
water (for the sauce)
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), 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, 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.
TIP: The chicken is cooked when it is no longer pink inside.
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, spring onion and parsley. Add a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.
TIP: Set aside some undressed salad for the kids if you like!
Divide the garlic rice between plates and top with the glazed tahini and honey chicken. Drizzle over any remaining tahini glaze in the pan. Scatter over the toasted pine nuts. Serve with the salad and remaining lemon wedges.