Sticky harissa chicken thighs recipe

By Lucy Williams

  1. 2
  2. Ready in 25 minutes
  3. Rating

You can serve this chicken dish with a crunchy dressed salad instead of the rice, if you like.

tried and tested
Sticky harissa chicken thighs

Ingredients

  1. 1 tbsp harissa
  2. 1 tbsp clear honey
  3. 6 skinless free-range chicken thighs
  4. 350g pack ready-cooked Thai sticky rice
  5. 50g mangetout
  6. 4 spring onions
  7. fresh coriander leaves

Method

  1. 1. Preheat the grill to high. Mix together 1 tbsp harissa with 1 tbsp clear honey. Lightly slash 6 skinless free-range chicken thighs and brush all over with the marinade.
  2. 2. Set aside for 10 minutes, then place the thighs on a lightly oiled baking sheet and pop under the grill for 12 minutes, turning halfway, until sticky and cooked through. Meanwhile, heat a 350g pack ready-cooked Thai sticky rice according to pack instructions. Blanch 50g mangetout in boiling salted water for 2 minutes.
  3. 3. Drain and halve lengthways, then stir into the rice along with 4 spring onions, thinly sliced on the diagonal, and a few fresh coriander leaves, roughly chopped. Serve with the sticky chicken.

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