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!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
baby spinach leaves
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
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.