Hippocrates's Honey and Chilli Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Hippocrates's Honey and Chilli Chicken

Hippocrates's Honey and Chilli Chicken

with Rice

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.

Preparation Time30 minutes
Cooking time
DifficultyMedium

Ingredients

/ serving 4 people

2

Basmati Rice

1

Vegetable Stock Pot

(Contains Celery, Sulphites)

1

Red Chilli

3

Garlic Clove

1.5

Ginger

5

Coriander

2

Cherry Tomatoes

1.5

Honey

4

British Chicken Breasts

1

Lime

sideBannerName

Nutritional information

/ per serving
Energy (kcal)483 kcal
Energy (kJ)2021 kJ
Fat3 g
of which saturates1 g
Carbohydrate78 g
of which sugars0 g
Protein37 g
Salt0 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

1

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!

Finely chop the chilli
2

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.

Quarter the cherry tomatoes
3

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
4

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.

Squeeze in the lime
5

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.

6

Play a quick game of chess.

7

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 ;-)

Meal right image

Explore Similar Recipes

Meal left image