Middle Eastern chicken with rice
6
Points®
Total time: 4 hr 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A marinade of yogurt, garlic, ginger and saffron gives this dish loads of flavour and colour.
Ingredients
Chicken breast, skinless, raw
600 g, cubed
Brown basmati rice, dry
200 g
Ground Cumin
2 teaspoon(s), level
Coriander, fresh
1 tablespoon(s)
Onion
1 large, thinly sliced
Garlic
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)
Instructions
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.
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