You can serve this chicken dish with a crunchy dressed salad instead of the rice, if you like.
Ingredients
- 1 tbsp harissa
- 1 tbsp clear honey
- 6 skinless free-range chicken thighs
- 350g pack ready-cooked Thai sticky rice
- 50g mangetout
- 4 spring onions
- fresh coriander leaves
Method
- 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. 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. 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.