HONEY CHICKEN AND RICE RECIPES

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SOY AND HONEY CHICKEN WITH COCONUT BROWN RICE ... - BBC FOOD



Soy and honey chicken with coconut brown rice ... - BBC Food image

This quick, easy recipe by MasterChef’s Monica Galetti is inspired by her mother’s home cooking back in New Zealand. Each serving provides 359kcal, 28g protein, 35g carbohydrate (of which 7g sugars), 11g fat (of which 2.5g saturates), 2g fibre and 1.2g salt.

Provided by Monica Galetti

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 12

4 tsp clear honey
4 tsp soy sauce
450g/1 lb boneless, skinless chicken thighs
150g/5oz brown rice
pinch salt
1 tbsp sesame oil
1 tbsp rapeseed oil
2 heads of bok choi, halved
½ tsp coconut oil
1 tsp black sesame seeds
handful fresh coriander leaves
1 tsp pumpkin seeds, chopped

Steps:

  • In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade.
  • Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze.
  • Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).
  • For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted.
  • When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.
  • To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside.

Nutrition Facts : Calories 359kcal, CarbohydrateContent 35g, FatContent 11g, FiberContent 2g, ProteinContent 28g, SaturatedFatContent 2.5g, SugarContent 7g

ONE-POT CHICKEN & RICE | CHICKEN RECIPES | JAMIE MAGAZINE



One-pot chicken & rice | Chicken recipes | Jamie magazine image

A humble one-pot chicken and rice dish – a perfect mid-week meal for the whole family to enjoy.

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

olive oil
2 free-range chicken legs
2 free-range chicken thighs
1 onion
1 clove of garlic
2 teaspoons ground coriander
1 heaped teaspoon ground cumin
250 g long-grain rice
150 g Medjool dates
1 tablespoon runny honey
a few sprigs of fresh coriander

Steps:

    1. Heat a splash of oil in a pan and brown the chicken legs and thighs all over, then remove to a plate.
    2. Peel and dice the onion then in the same pan, sweat the onion until softened, before crushing in the garlic and adding the spices.
    3. Allow to cook for about 2 minutes, then stir in the rice, dates, honey and browned chicken.
    4. Cover with water and bring to the boil before allowing to simmer, covered, over a medium heat for 30 minutes, or until the rice and chicken are cooked through.
    5. Season to taste with sea salt and black pepper, then pick, roughly chop and scatter over the coriander leaves, to serve.

Nutrition Facts : Calories 267 calories, FatContent 7.9 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 21 g protein, CarbohydrateContent 30.3 g carbohydrate, SugarContent 18.9 g sugar, SodiumContent 0.2 g salt, FiberContent 1.5 g fibre

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