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Glazed Tahini & Honey Chicken

Glazed Tahini & Honey Chicken

with Garlic Rice & Pine Nuts

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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.

Allergens:MilkGlutenSoySesameTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

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)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2820 kJ
Fat23.5 g
of which saturates10 g
Carbohydrate74.4 g
of which sugars11.5 g
Dietary Fibre0 g
Protein38.5 g
Cholesterol0 mg
Sodium1080 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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!

6

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.