Name: Spicy sticky chicken
Prep time: 10 min
Cook time: 20 min
Ingredients: 8 chicken thighs, boneless skinless; 2 tbsp harissa paste; 2 tbsp honey; 2 x 250 g packs ready cooked rice (I used Tilda); 8 spring onions (thinly sliced); 100 g sugar snap peas or mangetout (sliced on the diagonal); 25 g butter; coriander leaves to serve

Charred spicy baked chicken wings on a foil-lined tray, garnished with sliced spring onions and sesame seeds. The wings are coated in a red sauce, with crispy edges and visible bits of seasoning.

Indian inspired recipes Main Course

Poultry & Game

This recipe is for Society members only

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This recipe is for Society members only

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