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Tahini & Honey-Glazed Chicken

Tahini & Honey-Glazed Chicken

with Garlic Rice & Zesty Salsa

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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.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SoyGlutenSesameTree NutsMilk

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bunch

parsley

½ unit

lemon

½ tub

tahini

(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)

1 packet

chicken thigh

1 packet

pine nuts

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 packet

basmati rice

1 unit

cucumber

1 unit

tomato

1 bunch

spring onions

2 clove

garlic

1 cube

vegetable stock

Not included in your delivery

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

honey

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

1 tbs

water (for the glaze)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3130 kJ
Fat30.2 g
of which saturates13.2 g
Carbohydrate73.7 g
of which sugars11.4 g
Dietary Fibre0 g
Protein42.7 g
Cholesterol0 mg
Sodium996 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Zester
Lid
Medium Pan
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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

5

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.

6

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.