Bar­be­cue chicken with Per­sian rice salad

Malta Independent - - CROSSWORD & FUN -


300g bas­mati rice

1 tea­spoon ground turmeric

8 small chicken thigh fil­lets

1 ta­ble­spoon ex­tra vir­gin olive oil

1 tea­spoon ground cumin

55g cur­rants

8 dried apri­cots, thinly sliced

35g pis­ta­chio ker­nels, chopped

2 ta­ble­spoons toasted pine nuts

140g Greek-style yo­ghurt

1/4 cup fresh mint leaves, chopped

1/2 small gar­lic clove, crushed


1. Place the rice, half the turmeric and 2 1/4 cups (560ml) wa­ter in a medium saucepan. Bring to the boil. Re­duce heat to very low. Cover and sim­mer for 10 mins or un­til liq­uid is ab­sorbed. Set aside, cov­ered, for 2 mins. Trans­fer to a large bowl.

2. Mean­while, place chicken in a glass or ce­ramic dish. Com­bine oil, cumin and re­main­ing turmeric in a bowl. Driz­zle over chicken. Sea­son. Toss to coat.

3. Heat a bar­be­cue grill or char­grill on medium. Cook chicken for 4-5 mins each side or un­til cooked through.

4. Add cur­rants, apri­cot, pis­ta­chio and pine nuts to the rice. Sea­son. Stir un­til well com­bined. Com­bine yo­ghurt, mint, gar­lic and 1 tbs wa­ter in a bowl. Sea­son.

5. Di­vide the rice salad and chicken among serv­ing plates. Serve with the yo­ghurt mix­ture.

Prep Time 15 Min Cook Time 10 Min Ready in 25 Min Serves 4

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