Spiced chicken with rice and garlic yoghurt sauce

Name: Spiced chicken with rice and garlic yoghurt sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 675 g boneless, skinless chicken thighs; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp turmeric; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 400 g basmati rice; 720 ml chicken stock or water; 15 g unsalted butter; 0.5 tsp salt; 240 ml mayonnaise; 60 ml plain Greek yoghurt; 30 ml white wine vinegar; 15 ml fresh lemon juice; 1 clove garlic, minced; 0.5 tsp caster sugar; 0.25 tsp salt; 30 ml water; null null shredded iceberg lettuce; null null diced ripe tomatoes; null null hot sauce

#Easy #Chicken #High Protein #Mediterranean Cuisine

Total Time55mins

Rating0.0/ 5.0

Servings4people

Leah Nelson

@leahnelson

Ingredients

boneless, skinless chicken thighs675 g

olive oil2 tbsp

ground cumin1 tsp

paprika1 tsp

turmeric0.5 tsp

garlic powder0.5 tsp

salt0.5 tsp

black pepper0.3 tsp

basmati rice400 g

chicken stock or water720 ml

unsalted butter15 g

salt0.5 tsp

mayonnaise240 ml

plain Greek yoghurt60 ml

white wine vinegar30 ml

fresh lemon juice15 ml

garlic, minced1 clove

caster sugar0.5 tsp

salt0.3 tsp

water30 ml

shredded iceberg lettuce

diced ripe tomatoes

hot sauce

Instructions

Combine the chicken thighs, olive oil, ground cumin, paprika, turmeric, garlic powder, salt and black pepper in a bowl. Toss to coat and leave to marinate at room temperature for at least 15 minutes, or cover and chill in the fridge for up to 4 hours.

Rinse the basmati rice under cold running water until it runs clear. Melt the butter in a saucepan over a medium heat, then add the rice and ½ tsp salt. Stir for 1 minute.

Pour in the chicken stock (or water) and bring to the boil. Reduce the heat to low, cover and simmer for 15–18 minutes, or until the liquid is absorbed. Remove from the heat and leave, covered, for 5–10 minutes, then fluff the rice with a fork.

For the sauce, whisk together the mayonnaise, Greek yoghurt, white wine vinegar, lemon juice, minced garlic, caster sugar and ¼ tsp salt in a bowl until smooth. Gradually whisk in the water, 1 tbsp at a time, until the sauce reaches a pourable consistency.

Heat a frying pan over a medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary) and fry for 5–7 minutes, stirring occasionally, until browned and cooked through (internal temperature 74 °C). Remove from the heat.

Divide the rice between plates. Top with the spiced chicken, shredded iceberg lettuce and diced tomatoes. Drizzle over the garlic yoghurt sauce and serve with hot sauce to taste.

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