Skip to the beginning of the images gallery

Huli Huli chicken

Name: Huli Huli chicken
Cook time: 20 min
Yield: 4

with sesame rice

Ready in around 20 mins

RECIPE FACT:

Huli is the Hawaiian word for "turn." As the dish was originally made on a grill with a make-shift spit, onlookers shouted "huli" when the chickens were to be rotated, cooking and basting the other side.

Nutritional Info:

Energy: 2153kj (514Kcal)
Protein: 39g
Carbohydrate: 84g
Fat: 8g
Contains: Sesame, Soy & Gluten

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid add sesame seeds and fluff the rice with a fork.
2. TO PREPARE AND COOK THE CHICKEN:

Cut the capsicum into half and remove the seeds then dice into 1 cm cubes. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each piece into 4 pieces. Heat a drizzle of oil in a non-stick frying pan on a medium-high heat. Cook the chicken for 4-5 mins on one side. Turn chicken over and add the diced capsicum and cook for a further 4-5 mins until cooked through. Add the huli huli sauce, stir and bring to a simmer for 1 min.
3. TO PREPARE THE SALAD:

Cut the Lebanese cucumber in half lengthways. Slice on the diagonal into ½ cm thick slices. Cut cherry tomatoes in half. Add to a large bowl with the mesclun lettuce. Pick the mint leaves and roughly chop. Add to the bowl with salad with 1 tbsp of olive oil. Toss and season with salt and pepper.
TO SERVE:

Divide the sesame rice between plates. Top with huli huli chicken and serve salad on the side.