Valentine’s food is often predictable – chocolate, pasta, steak. But love should surprise you. This dish does exactly that.
Juicy chicken thighs are glazed in a strawberry and balsamic-style reduction (without alcohol), lifted with Greenfields Saffron and cracked Pink Peppercorns. It’s served over silky vanilla and black sesame buttered rice for a slightly sweet, nutty contrast. It looks dramatic, tastes unforgettable and feels restaurant-level special.
This is romance with confidence.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
For the chicken:
4 boneless, skinless chicken thighs
1 tsp Greenfields Himalayan Pink Salt (Fine)
½ tsp Greenfields Ground Black Pepper
1 tsp Greenfields Garlic Powder
1 tsp Greenfields Ground Coriander
½ tsp Greenfields Ground Cinnamon
½ tsp Greenfields Hot Smoked Paprika
1 tbsp olive oil
For the strawberry saffron glaze:
120g fresh strawberries, finely chopped
1 tbsp Greenfields Shahd Honey Unfiltered
½ tsp Greenfields Saffron strands (soaked in 1 tbsp warm water)
½ tsp crushed Greenfields Pink Peppercorns
1 tsp Greenfields Lime Powder
1 tbsp tomato purée
50ml chicken stock
1 tsp Greenfields Sumac
For the vanilla black sesame rice:
120g basmati rice
1 tsp Greenfields Pure Sesame Seed Oil
1 tbsp unsalted butter
1 tsp Greenfields Black Sesame Seeds
¼ Gourmet Madagascan Vanilla Pod (seeds scraped)
Pinch Greenfields Sea Salt (Coarse)
Garnish:
Fresh strawberries (thinly sliced)
Extra Pink Peppercorns
Micro herbs (optional)
Season the chicken with Himalayan Pink Salt, black pepper, garlic powder, ground coriander, cinnamon and smoked paprika.
Heat olive oil in a frying pan over medium heat. Sear the chicken for 5–6 minutes per side until golden and nearly cooked through. Remove and set aside.
In the same pan, add strawberries, honey and tomato purée. Cook for 2–3 minutes until softened.
Stir in saffron (with soaking liquid), lime powder, crushed pink peppercorns, sumac and chicken stock. Simmer gently for 5–7 minutes until glossy and slightly thickened.
Return the chicken to the pan and spoon the glaze over. Simmer for 8–10 minutes until sticky and beautifully coated.
Meanwhile, cook the basmati rice according to packet instructions. Drain well.
Stir butter, sesame oil, vanilla seeds, black sesame seeds and a pinch of sea salt through the hot rice.
Serve the rice as a base, top with glazed chicken and spoon over extra sauce. Garnish with fresh strawberry slices and a scattering of pink peppercorns.
Calories: 520 kcal
Protein: 38g
Carbohydrates: 48g
Fat: 20g
Fibre: 3g
Sugar: 14g
Salt: 1.2g
The ingredients used in this recipe could also be used to create…
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