Photo of Middle Eastern chicken with rice by WW

Middle Eastern chicken with rice

Points® value
Total Time
4 hr 30 min
10 min
20 min
A marinade of yogurt, garlic, ginger and saffron gives this dish loads of flavour and colour.


Chicken breast, skinless, raw

600 g, cubed

Brown basmati rice, dry

200 g

Ground Cumin

2 teaspoon(s), level

Coriander, fresh

1 tablespoon(s)


1 large, thinly sliced


2 clove(s), crushed

Root Ginger

1½ inch slice(s), grated

0% fat natural Greek yogurt

70 g

Lime Juice, Fresh

20 ml

Saffron Threads

½ teaspoon(s)


  1. Combine all the marinade ingredients in a shallow dish. Add the chicken pieces, stir to coat, cover and put in the fridge to marinate for at least 4 hours, or overnight if possible.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 2 baking sheets with baking paper, spoon the chicken and marinade onto them and cook in the oven for 18-20 minutes, or until the chicken pieces are cooked through and browned at the edges.
  3. Meanwhile, cook the rice to pack instructions, stirring the cumin through while it cooks. Drain and season to taste.
  4. Spoon the rice onto a serving dish, top with the chicken, and sprinkle over the coriander to serve.