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Barbecue chicken with Persian rice salad
Barbecue chicken with Persian rice salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Fire up the grill for flavorful spiced chicken thighs paired with aromatic Persian rice.
Ingredients:
  • 300g basmati rice
  • 1 tsp ground turmeric
  • 8 small Chicken Thigh Fillets
  • 18.20 gm extra virgin olive oil
  • 2.50 gm ground cumin
  • 55g currants
  • 8 dried apricots, thinly sliced
  • 35g pistachio
  • 40.00 ml toasted pine nuts
  • 140g yoghurt
  • 62.50 ml fresh mint leaves, chopped
  • 1/2 small garlic clove, crushed
Instructions:
  • In a medium saucepan, combine the rice, half of the turmeric, and 2 1/4 cups (560ml) of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes until the liquid is absorbed. Let it rest, covered, for an additional 2 minutes before transferring to a large bowl.
  • Place the chicken in a glass or ceramic dish, then combine oil, cumin, and the remaining turmeric in a bowl. Drizzle this mixture over the chicken, season it to taste, and toss everything together to ensure the chicken is evenly coated.
  • Preheat a barbecue grill or chargrill to medium heat. Grill chicken for 4-5 minutes on each side, or until fully cooked.
  • Mix in the currants, apricot, pistachio, and pine nuts with the rice, ensuring they are evenly distributed. Season the mixture. In a separate bowl, blend together the yogurt, mint, garlic, and 1 tablespoon of water. Season the yogurt mixture.
  • Plate the rice salad and chicken, then drizzle them with the yoghurt mixture before serving.

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