Grilled chicken with spiced rice
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 x 1.5-2kg free-range chicken
- 15g chicken tikka spice blend
- 4 Tbsp Greek yoghurt, plus extra for serving
- a pinch sea salt, plus extra to taste
- grilled lemon halves, for serving
- 1/4 medium onion, finely chopped
- 2 tbsp sunflower oil
- 6 garlic cloves, finely chopped
- 15g pilau spice mix
- 1.5 cups basmati rice
- 3 cups chicken/ vegetable stock
- 1/2 cup coriander leaves, chopped, plus extra to garnish
- 50 g pistachio nuts,very finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cut out the backbone of the chicken and snip off the wing tips (reserve for a soup or stock in the future).
- Flatten the chicken as much as possible.
- Mix the chicken tikka spice with the yoghurt and spread the mixture all over the chicken.
- Place the chicken, bony side up, on a greased grill pan.
- Grill for 10 to 15 minutes a side, or until cooked through and moist.
- Serve with the grilled lemon halves, spiced coriander rice and yoghurt.
- To make the spiced coriander rice:
- Soften the onion in the oil.
- Stir in the garlic and pilau spice mix.
- Add the rice and stir until well coated.
- Pour in the stock and bring to a bubble.
- Add 1/2 to 1 tsp of salt, reduce the heat and cover tightly.
- Cook for 15 minutes or until the liquid is absorbed and the rice is tender.
- Turn off the heat and leave covered for 5 minutes.
- Stir in the chopped coriander. Fluff up with a fork. Sprinkle with the roasted pistachios.
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