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Time
30 min
Level
Basic
Author
hellofresh

Warmly Spiced Chicken Thighs | with Sugar Snap Peas and Basmati Rice

gluten-free
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Remove any strings from snap peas. Mince or grate garlic. Zest lemon until you have 1 tsp, then cut in half. Whisk zest, half the garlic, cumin, paprika, 1 TBSP lemon juice, and 2 TBSP olive oil in a medium bowl.
2
Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to bowl with lemon mixture and toss to coat all over. Set aside to marinate.
3
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.
4
Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Add snap peas and cook, tossing, until tender and lightly browned, 3-5 minutes. Season with salt and pepper. Remove from heat, toss in a squeeze of lemon juice, then remove from pan and set aside, covering to keep warm.
5
Heat a large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Remove from pan and set aside. Add stock concentrate, honey, and 3 TBSP water to pan and stir. Bring to a gentle simmer, then return chicken to pan. Continue cooking until no longer pink in center, 4-5 minutes, spooning stock over top occasionally. Season with salt and pepper.
6
Remove chicken from pan. Add 1 TBSP butter to sauce in pan, stirring to melt. Fluff rice with a fork, then divide between plates. Top with chicken and add snap peas to the side. Spoon sauce over chicken and serve.
Micro nutrients
Total weight
398.02g
Carbs
62.92g
Dietary fiber
3.63g
Sugar
10.31g
Fats
46.1g
Saturated
11.98g
Poly
3.87g
Mono
19.04g
Trans
0.23g
Proteins
49.53g
Calcium
14.16%
Iron
49.77%
Magnesium
13.69%
Vitamin C
218.6%
Vitamin A
88.26%
Vitamin D
0.7%
Vitamin B6
44.65%
Vitamin B12
0mg
Sodium
23.22%
Potassium
31.5%
Cholesterol
159.89%
Percentages are based on a diet of 2000 calories a day.
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