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
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
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
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