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Tahini & Honey-Glazed Chicken

Tahini & Honey-Glazed Chicken

with Zesty Garlic Rice & Cucumber Salsa

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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.

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: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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

½ unit

lemon

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

vegetable stock powder

½ packet

tahini

(ContainsSesame)

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, 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

(ContainsMilk)

1.5 cup

water (for the rice)

4 tsp

soy sauce

(ContainsGluten, Soy)

4 tsp

honey

4 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2930 kJ
Fat25.7 g
of which saturates11.7 g
Carbohydrate74.6 g
of which sugars11.3 g
Dietary Fibre0 g
Protein39.6 g
Cholesterol0 mg
Sodium1160 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

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 (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.

4

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.

5

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.

6

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.