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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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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