Ingredients
Skinless free range chicken thighs (6), harissa (1tbsp), fresh coriander leaves, spring onions (4), mangetout (50gms), ready cooked Thai sticky rice (350gms), clear honey (1tbsp).

Method of preparation:-
First heat the grill to high. Take a bowl; mix 1 tablespoon of clear honey and 1 tablespoon of harissa in it. Take chicken thighs and lightly cut them and coat them in marinade. Keep the bowl aside for about 10 minutes to marinate. Take a baking sheet, oil it lightly and place the chicken thighs on it. Place the sheet under the grill for about 12 minutes until chicken gets sticky and cooked. Meanwhile, heat the ready cooked Thai cooked rice. Take boiling salted water and then blanch the mangetout in it for about 2 minutes. Drain it and cut into halves lengthwise and then mix into the heated rice with thi8nly sliced spring onions and chopped fresh coriander leaves. Now serve it with sticky chicken.

Number of servings – 2