- Preparation time
- 10 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- May 26, 2014
8 small (or 4 large) boneless Chicken thighs
1 small Brown Onion - finely diced
2 cloves Garlic - finely choppped
1 cup Basmati rice
2 cups good quality Chicken stock
1 Cinnamon Quill
3 Cardamom pods
Pinch Saffron - optional
250gm Cherry Tomatoes
1 Lebanese Cucumber
50gm Baby Spinach
1/2 Red Onion
1 Lemon
1/2 cup Yoghurt
1 small bunch of Coriande
Ghee or Vegetable Oil
Salt and Pepper
Marinade
1 tsp each - Ground Cumin, Ground Coriander, Ground Ginger, Salt
2 tsp Ground Turmeric
1 tbs Tomato Paste
1/2 cup Yoghurt
1/2 Lemon - juiced
- Mix together all the Marinade ingredients. Add the chicken and coat well, set aside.
- In a heavy based saucepan, heat 1 tbs of Ghee or oil, add the onion and garlic and fry over a medium-high heat until starting to brown, then add the cinnamon quill and cardamom pods. Add the rice, stock and the saffron if you have it. Place the lid on and bring to the boil then reduce to a simmer and cook covered for 10 minutes until just undercooked. Drain any remaining stock, then replace the lid and leave to steam for 10 minutes. Season well.
- Blend or process the Yoghurt with ¾ of the coriander. Add the juice of half a Lemon and season well to taste. Set aside. Chop the tomatoes into halves and the cucumber in large dices. Finely slice the red onion. Mix together in a bowl with the baby spinach leaves. Squeeze over the remaining half a lemon with a drizzle of oil, then season well.
- Heat a non-stick frypan over a medium heat with 1 tbs of oil. Remove any excess marinade and fry the chicken for 3 minutes each side or until browned and cooked through. Serve the Chicken with the Rice, Salad and Sauce. Garnish with the remaining Coriander leaves.
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