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Spicy sticky Chicken

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The perfect dish for a mid week meal. Inexpensive and delicious and quick to make using the cheat of microwave rice. Make your own if you prefer.

8 chicken thighs, skinless boneless

2 tbsp harissa paste

2 tbsp honey

2 x 250g pack of ready cooked rice (I used Tilda Jasmine)

100g sugar snap peas, sliced on the diagonal

8 spring onions, thinly sliced

25g butter

Spicy sticky chicken mixed with harissa and honey marinade

Mix the harissa and honey to make a marinade. Lightly slash the chicken thighs in the middle to stop them curling when you cook them and add them to the marinade. Give it a good stir to coat. Set aside for 10 minutes of longer of you have time.

Heat the grill to high, line a baking tray with foil and lightly oil. Put the thighs on the tray and grill for 12-15 minutes turning halfway through.

Meanwhile heat the rice to the pack instructions. Blanch the sugar snaps in boiling water for 1 minute then stir into the rice along with the spring onions and butter

Spicy sticky chicken
Spicy sticky chicken
The perfect dish for a mid week meal. Inexpensive and delicious and quick to make using the cheat of microwave rice. Make your own if you prefer.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 people
Calories 559 kcal
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Ingredients

  • 8 chicken thighs, boneless skinless
  • 2 tbsp harissa paste
  • 2 tbsp honey
  • 2 x 250 g packs ready cooked rice (I used Tilda)
  • 8 spring onions thinly sliced
  • 100 g sugar snap peas or mangetout sliced on the diagonal
  • 25 g butter
  • coriander leaves to serve

Instructions
 

  • Mix the harissa and honey to make a marinade. Lightly slash the chicken thighs in the middle to stop them curling when you cook them and add them to the marinade. Give it a good stir to coat. Set aside for 10 minutes of longer of you have time.
  • Heat the grill to high, line a baking tray with foil and lightly oil. Put the thighs on the tray and grill for 12-15 minutes turning halfway through.
  • Meanwhile heat the rice to the pack instructions. Blanch the sugar snaps in boiling water for 1 minute then stir into the rice along with the spring onions and butter

Nutrition

Calories: 559kcalCarbohydrates: 64gProtein: 50gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 215mgSodium: 318mgPotassium: 784mgFiber: 3gSugar: 11gVitamin A: 627IUVitamin C: 21mgCalcium: 75mgIron: 3mg
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