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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.

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

Jules
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.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 4 people
Calories 559 kcal

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
Tried this recipe?Let us know how it was!

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