Student Suppers: Honey Spiced Chicken with Indian-style Veggies
Would you believe me if I told you that this plate of gently spiced, honey chicken, sour and slightly crunchy Indian-style veggies and brown rice only takes 30-35 minutes to make? It’s been a busy week, so I thought I’d add something else to your weeknight repertoire that is quick, easy, delicious, colourful and healthy. I know they all sound like meaningless recipe buzzwords, but who really cares when you’ve stayed late at work, your tube was delayed on the way home and there are literally no leftovers in the fridge for an instant meal.
I really love this part salad, part stir fry. It’s inspired by one of the dishes I learnt to make at the North Indian Thali class at Jamie Oliver’s Cookery School last Autumn, and is so vibrant with just a lovely bit of crunch. I like carrots and two different types of peppers, but honestly you can use any peppers you have to hand. You can also add a pinch of chilli paper if you’d like a bit more heat, but I was feeding my spice-shy family!
I’m using one of Funky Elephant‘s wonderful healthy, fresh and homemade sauces again today. (You can find their full range and stockists here, and my recipe for Quick Curried Salmon with Cauliflower Tabbouleh using their Methi Sauce here), and again it was wonderful. Their Honey Spiced Marinade Paste has won a great taste award, and has the perfect balance of sweet honey, aromatics and heat. It is a beautiful thick marinade that clings to the meat, and the 150g tub is the perfect size to marinate a packet of six skinless boneless chicken thighs to feed two (very hungry) to three (or two with leftovers) people.
The measurements below serve two people (assuming you have two chicken thighs each, with two chicken thighs leftover – they’re wonderful cold – or you can just use just four thighs), but you can easily half it just for you, or keep a portion to reheat later. The only thing you’ll lose in the microwave is the slight crunch to the veggies, but that is not the end of the world when you really, really don’t want to cook.
- 4-6 Skinless Boneless Chicken Thighs
- 1 x 150g (5 oz) Tub Funky Elephant Honey Spice Marinade
- 110g (4 oz) Brown Rice
- 1 Red Pepper
- 1 Yellow Pepper
- 2 Large Carrots
- Splash Light Oil
- 1 tsp Ground Cumin
- 1/2 tsp Brown Mustard Seeds
- 1/2 tsp Ground Turmeric
- Sea Salt
- Juice of 1/2 Lemon
Pre-heat the grill to 200 degrees (390 Fahrenheit). Coat the chicken thighs with the marinade, and spread them out over the grill. Grill the chicken (no need to turn them over) for 25-30 minutes, until the chicken is cooked through and the marinate has turned ever so slightly crispy. Cook the rice in a pan full of boiling water for half an hour. I cook my rice in a load of water like pasta and then drain it; it is impossible to burn your rice this way.
Meanwhile, deseed and slice the peppers, and peel the carrots. Slice them into thin matchsticks. Heat a splash of oil in a large frying pan over a medium high heat, and add the cumin and mustard seeds. Fry the spices until they’re aromatic, and add the veggies, turmeric, a generous pinch of sea salt and the lemon juice. Cook for roughly 20 minutes until the veggies are tender, but still have a little bit of bite to them. Serve everything up together on a warm plate.
While we’re talking easy weeknights that are something a bit different, here are four more to try next week along with this chicken dish: Roasted Mussels with Cherry Tomatoes & Chorizo, Prawns in Orange, Tomato & Cardamom, Penne with Walnut & Aubergine Pesto, Easy Coconut Kedgeree.
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