Tahini might just be the hardest working little seed spread we know. Tonight, it’s lending its unique talents to an amazing homemade glaze that transforms any weeknight supper into a glorious production.
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.
tahini(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)
pine nuts(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
water (for the rice)
water (for the glaze)
Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch. In a medium saucepan, melt the butter with a drizzle of olive oil over a medium heat. Add the garlic and lemon zest and cook for 1-2 minutes, or until fragrant. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people), add the basmati rice and water (for the rice) and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
While the rice is cooking, combine the soy sauce, tahini (see ingredients list), honey and water (for the glaze) in a medium bowl. Set aside. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium heat with a drizzle of olive oil. Season the chicken thighs on both sides with a pinch of salt and pepper. Add the chicken to the pan and cook, turning occasionally, until golden and cooked through, 10-14 minutes (depending on thickness). Add the tahini glaze to the pan and turn the chicken to coat. Cook until bubbling, 1-2 minutes
While the chicken is cooking, finely chop the cucumber and tomato. Thinly slice the spring onion. Cut the lemon into wedges. Pick and finely chop the parsley leaves
In a medium bowl, combine the cucumber, tomato, spring onion and parsley. Add a squeeze of lemon, a drizzle of olive oil and a pinch of salt and pepper. Mix to combine.
Divide the garlic rice between plates and top with the tahini and honey-glazed chicken. Drizzle with the tahini glaze from the pan, scatter with pine nuts and serve with the salsa and lemon wedges.