Name: Grilled paprika chicken with raisin and coriander pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon lemon juice; 2 garlic cloves, crushed; 1/2 teaspoon sweet paprika; 1/2 teaspoon ground cinnamon; 1/4 teaspoon hot paprika; 4 chicken thigh fillets, fat trimmed; 1 brown onion, finely chopped; 1 1/2 cup (300g) basmati rice; 2 1/4 cup (56oml) chicken stock; 1/2 cup (75g) raisins; 1 cup chopped coriander leaves, plus extra sprigs to serve; 1/3 cup (95g) yoghurt; cherry tomatoes, quartered, to serve

Ingredients

1 tablespoon lemon juice

2 garlic cloves, crushed

1/2 teaspoon sweet paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon hot paprika

4 chicken thigh fillets, fat trimmed

1 brown onion, finely chopped

1 1/2 cup (300g) basmati rice

2 1/4 cup (56oml) chicken stock

1/2 cup (75g) raisins

1 cup chopped coriander leaves, plus extra sprigs to serve

1/3 cup (95g) yoghurt

cherry tomatoes, quartered, to serve

Method

1.Combine lemon juice, garlic and spices in a shallow bowl. Add chicken, turn to coat and refrigerate for 30 minutes to marinate.

2.Lightly spray a saucepan with cooking oil and heat on medium. Cook onion for 5 minutes, stirring until soft. Add rice and stir to coat. Add stock and raisins and bring to boil on high heat. Reduce heat to medium, cover and cook for 13-15 minutes, until liquid is absorbed and rice is tender. Stir through coriander.

3.Meanwhile, lightly spray a chargrill with oil and heat on medium. Cook chicken for 8-10 minutes, brushing with a little yoghurt, until cooked through.

4.Top chicken with extra coriander sprigs and tomato. Serve with pilaf and remaining yogurt to side.

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Ingredients

Method

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