Team lime zest with honey and you have the key ingredients for a heavenly glaze. While it mingles in the pan with the chermoula chicken, whip up a refreshing salsa, then serve over fluffy garlic rice to soak up the deliciousness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Cucumber
660 g
Chicken Thigh
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Basmati Rice
(May be present: Soy, Gluten, Wheat.)
2
Garlic
1 packet
Parsley
1
Lime
1
Tomato
1 drizzle
olive oil
1 g
butter
(Contains: Milk;)
1
honey
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from 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!
• Meanwhile, zest lime to get a pinch, then slice into wedges. Finely chop cucumber and tomato.
• In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze).
• In a medium bowl, combine tomato, cucumber, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside.
• In a second medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium heat.
• Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes.
• Remove pan from heat then add honey glaze, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between plates. Top with chermoula-honey chicken, drizzling over any extra glaze from pan.
• Top with zesty salsa. Tear over parsley. Serve with any remaining lime wedges. Enjoy!