adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Indian spiced chicken with raisin and coriander pilaf
Indian spiced chicken with raisin and coriander pilaf
0 Likes
Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Marinate for bold flavor, then rest briefly before enjoying.
Ingredients:
  • 2.50 gm sweet paprika
  • 1.25 gm hot paprika
  • 2.50 gm ground cinnamon
  • 260g (1 cup) reduced-fat natural yoghurt
  • 52.50 gm fresh lemon juice
  • 2 garlic cloves, crushed
  • 4 (about 250g each) single chicken breast fillets
  • Salt & freshly ground black pepper
  • 20g reduced-fat dairy spread
  • 1 brown onion, halved, finely chopped
  • 400g (2 cups) Basmati rice
  • 1L (4 cups) chicken style liquid stock
  • 95g (1/2 cup) raisins
  • 125.00 ml coarsely chopped fresh coriander
Instructions:
  • In a glass bowl, mix together sweet and hot paprika, cinnamon, half of the yoghurt, 2 tablespoons of lemon juice, and half of the garlic. Add the chicken and coat evenly. Cover with plastic wrap and refrigerate for 3 hours to enhance the flavors.
  • Begin by melting the spread in a large saucepan over medium heat until it is foaming. Next, add the onion and cook, stirring occasionally, for 5 minutes until the onion softens. Then, add the rice and stir to coat. Pour in the stock and bring it to a boil. Reduce the heat to low and simmer, covered, stirring occasionally, for 25 minutes until the rice is tender and the liquid is absorbed. Remove from heat and mix in the raisins and coriander. Finally, taste and season with salt and pepper.
  • Preheat a chargrill pan on high heat. Grill the chicken fillets for 4 minutes on each side until fully cooked. Remove from heat, transfer to a plate, cover with foil, and let rest for 5 minutes before serving.
  • Mix together the leftover yogurt, fresh lemon juice, and minced garlic in a small bowl. Season with salt and pepper to taste.
  • Distribute the pilaf onto serving plates, then generously place the chicken on top and finish with a dollop of yoghurt sauce. Serve promptly.

Similar Recipes