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Ease yourself into healthy eating this January with this delicious dish. Brown rice makes the dish nice and filling, whilst the Bok Choi keeps the dish light. Don’t forget to spice up your rice with our Black Sesame Seeds and Pumpkin Seeds
(Credit: Adapted from BBC recipe. Click here to see the full recipe.)
Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze.
Meanwhile, add the rice, 300ml water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).
When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.