Hippocrates's Honey and Chilli Chicken

Name: Hippocrates's Honey and Chilli Chicken with Rice
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 Basmati Rice; 1 Vegetable Stock Pot; 1 Red Chilli; 3 Garlic Clove; 1.5 Ginger; 5 Coriander; 2 Cherry Tomatoes; 1.5 Honey; 4 British Chicken Breasts; 1 Lime

with Rice

Get 50% off 1st box + free dessert for life!

Culled by honeybees and produced from the nectar of flowers, there could be no greater aphrodisiac than honey. Hippocrates was harnessing its power thousands of years ago but the science lies in honey’s high levels of vitamin B and amino acids, which boost energy and stamina. We’ve teamed it up with chilli and ginger in this recipe, so don’t be surprised if you feel an urge to light candles and scatter rose petals around your house after eating...

Tags:

Not Suitable for Coeliacs

•Healthy

•Lactose Free

•Spicy

•Family Friendly

Allergens:

Celery

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

Basmati Rice

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Red Chilli

Garlic Clove

1.5

Ginger

Coriander

Cherry Tomatoes

1.5

Honey

British Chicken Breasts

Lime

Nutritional information

/ per serving

Energy (kcal)483 kcal

Energy (kJ)2021 kJ

Fat3 g

of which saturates1 g

Carbohydrate78 g

Protein37 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Spoon

•Baking Tray

•Grater

•Mixing Bowl

•Plate

Instructions

Pre-heat your oven to 190 degrees. Dissolve the vegetable stock pot in 700ml of simmering water and add the rice. Cover with a tight lid and cook on low for 10 mins, then rest off the heat for 10 mins. Don’t peek under the lid until 20 mins are up!

Cut the chilli in half lengthways and remove the seeds. Slice one half of the chilli really thinly lengthways before chopping it up finely (you only need one half unless you are feeling brave). Peel and chop the garlic up very finely.

To peel ginger, scrape the edge of a teaspoon across the skin - it’s as easy as that! Next, slice the peeled ginger as finely as possible lengthways before chopping it up finely. Roughly chop the coriander and cut the tomatoes into quarters.

Pour the mixture over the chicken breasts

LH: Mix the garlic, ginger, two thirds of the coriander, the chilli, honey, 1 tbsp of olive oil and some salt and pepper together. Pour this mixture over the chicken breasts on a baking tray and grate over the zest of the lime. Place in the oven for 15 mins.

LH: Mix the chopped cherry tomatoes with the remaining coriander, squeeze in the juice of half the lime, 1 tsp of olive oil and a pinch of salt and pepper. Put this to the side to use as your garnish later.

Play a quick game of chess.

Once the chicken is cooked through (i.e. the middle is no longer pink) serve the riceonto plates, put the chicken breasts on top and garnish with the cherry tomatoes and another squeeze of lime. Yes it really is that simple ;-)