Name: Grilled paprika chicken with raisin pilaf
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1.2 kilogram (2½ pounds) chicken breast fillets; 2 tablespoon lemon juice; 3 clove garlic, crushed; 1 teaspoon sweet paprika; 1 teaspoon ground cinnamon; 1/2 teaspoon hot paprika; 2 teaspoon olive oil; 1 medium brown onion (150g), chopped finely; 3 1/2 cup (700g) basmati rice; 1 litre (4 cups) salt-reduced chicken stock; 3 cup (750ml) water; 1 cup (280g) low-fat greek-style yoghurt; 1/2 cup (80g) coarsely chopped raisins; 1 1/2 cup coarsely chopped fresh coriander (cilantro)

Ingredients

1.2 kilogram (2½ pounds) chicken breast fillets

2 tablespoon lemon juice

3 clove garlic, crushed

1 teaspoon sweet paprika

1 teaspoon ground cinnamon

1/2 teaspoon hot paprika

2 teaspoon olive oil

1 medium brown onion (150g), chopped finely

3 1/2 cup (700g) basmati rice

1 litre (4 cups) salt-reduced chicken stock

3 cup (750ml) water

1 cup (280g) low-fat greek-style yoghurt

1/2 cup (80g) coarsely chopped raisins

1 1/2 cup coarsely chopped fresh coriander (cilantro)

Method

1.Combine chicken, juice, garlic and spices in large bowl. Cover, refrigerate 2 hours.

2.Heat oil in large saucepan; cook onion, stirring, until softened. Add rice; stir to coat in onion mixture. Add stock and the water; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, about 25 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes.

3.Meanwhile, cook chicken on heated oiled grill plate (or grill or barbecue), brushing with ¼ cup (70g) of the yoghurt, until browned all over and cooked through. Cover chicken; stand 5 minutes, then slice thickly.

4.Stir raisins and coriander into pilaf. Serve pilaf with chicken and remaining yoghurt.

You could stir some finely chopped and seeded cucumber into the remaining yoghurt.
Note

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Ingredients

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