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Peruvian Chicken and Turmeric Rice
We’ve teamed up with our Canterbury neighbours at The Good Oil to bring you this flavour-packed recipe for Peruvian Chicken with Turmeric Rice. At Cyclops, we’re all about using real, wholesome ingredients from the fertile land of our region, and The Good Oil shares this commitment to sustainability and locally sourced food.
The Good Oil’s extra virgin rapeseed oil is cold-pressed to retain its natural nutrients without the use of heat or chemicals, providing a healthy, clean base for cooking. Their oil is perfect for creating simple, nutritious meals, free from heavily processed ingredients. At Cyclops, we echo this philosophy by crafting our yoghurt with just milk and live cultures—no GMOs, artificial sweeteners, preservatives, or thickeners—keeping it pure and natural.
In this recipe, Cyclops Yoghurt’s rich, creamy texture works as a perfect marinade, tenderising the chicken while adding depth of flavour. Paired with The Good Oil’s clean, unprocessed cooking oil and turmeric-infused rice, and topped with a zesty coriander sauce, this dish showcases the best of local, honest ingredients. It’s a fresh, vibrant meal that’s as healthy as it is delicious.
Difficulty: Easy
Serves: 2 People
Cooking Time: 85 Minutes
Ingredients
Chicken & Marinade
2 medium chicken breasts
1 clove garlic, finely chopped
2 tsp cumin
1 tsp smoked paprika
Juice of ½ a lime
½ cup Cyclops greek yoghurt
2 tbsp The Good Oil extra virgin rapeseed oil
½ tsp salt
½ tsp black pepper, freshly ground
Rice
1 tbsp The Good Oil extra virgin rapeseed oil
1 cup jasmine rice
2 cups hot chicken stock
1 onion, finely diced
1 clove garlic, finely chopped
1 tsp turmeric powder
1 cup of frozen peas, thawed
Salt and pepper to taste
Coriander Sauce
½ cup of mayonnaise
⅓ cup Cyclops greek yoghurt
Juice of ½ a lime
1 clove garlic, finely chopped
1 green chilli, de-seeded and chopped finely (optional)
A generous handful of fresh coriander and parsley, roughly chopped
Salt and pepper to taste
Method
Combine the garlic, cumin, smoked paprika, lime juice, yoghurt, oil, salt and pepper in a bowl and mix well. Add the chicken breasts and turn to coat. Cover with cling wrap and leave to marinade in the fridge for at least two hours, but preferably overnight.
When ready to cook, heat the oven to 190c and pour a drizzle of oil in an oven proof dish. Place the chicken in the dish and bake for 30-40 minutes or until golden brown and cooked through in the centre.
While the chicken is cooking, add the oil to a pot and saute the onion over a medium heat until soft. Add the garlic and turmeric and cook for a minute. Add the rice, stock, salt and pepper and bring to a simmer, then cover and cook over a low heat for 15 minutes. When the rice is done add the peas, stir through and cover again to give the peas a few minutes to heat through in the hot rice.
Make the sauce by combining the mayonnaise, yoghurt, lime juice, garlic, chilli, herbs, salt and pepper in a blender. Blitz until smooth. If the sauce is too thick add a teaspoon or two of water to loosen it up to a drizzling consistency.
When you’re ready to serve, divide the rice between two shallow bowls, top with the chicken and drizzle a few tablespoons of sauce over the top. Place any remaining sauce in a dish and serve alongside.
Tandoori Chicken with Roasted Cauliflower and Almonds
(serves 2)
Ingredients
10 tbsp Cyclops Greek yoghurt
1 tbsp lemon juice
1½ cloves of garlic crushed
2 cm fresh ginger grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp ground turmeric
⅛ tsp cayenne pepper
325 g chicken thigh fillets (skinless)
½ tbsp olive oil for brushing
½ cauliflower cut into florets
1½ tbsp olive oil
½ tsp ground cumin
¼ C almonds roughly chopped
40 g baby spinach leaves
½ handful fresh parsley chopped
Instructions
In a large bowl, combine most of the yoghurt (reserving some for serving), lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, cayenne pepper, and a good sprinkle of salt. Mix well. Add the chicken and ensure it is well coated with the marinade. Cover and refrigerate for at least 30 minutes or longer if possible.
Heat the oven to 200°C.
Arrange the chicken in a single layer in a roasting dish. Bake for 35 minutes or until cooked through and well coloured.
In a large mixing bowl, toss the cauliflower florets with olive oil, cumin, salt, and pepper until well coated. Spread the cauliflower onto a baking tray in a single layer. Roast in the oven with the chicken for 15 minutes. Add the almonds to the tray and continue to roast for another 10 minutes or until the cauliflower is tender and golden.
Serve the tandoori chicken thighs with the cauliflower and almonds, a dollop of yoghurt, baby spinach tucked in alongside and a sprinkle of parsley.
Greek Style Chicken & Vegetable
(serves 2)
Ingredients
½ C Cyclops Greek yoghurt
1 tbsp olive oil
1 clove of garlic crushed
½ lemon zested and juiced
½ tbsp fresh oregano chopped (or teaspoon dried)
½ tsp paprika
½ kg chicken thigh (bone in, skin on)
1 capsicum sliced
½ red onion sliced
1 zucchini sliced
½ eggplant sliced into half moons
1 tbsp olive oil
½ tsp dried thyme
2 tbsp black olives
¼ handful fresh oregano chopped (or parsley)
Instructions
In a large bowl, combine yoghurt, olive oil, garlic, lemon zest and juice, oregano, paprika, salt and pepper. Mix well.
Add the chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Heat the oven to 200°C.
Arrange the chicken in a single layer in a large roasting dish. Place in the oven and cook for 15 minutes.
In a large bowl, toss the capsicum, red onion, zucchinis, and eggplant with olive oil, salt, pepper, and dried thyme until well-coated.
Arrange the vegetables and olives around the chicken, you may need 2 dishes if your roasting dish isn't large.
Place the pan back into the oven and bake for 35 minutes, or until the chicken is cooked through and vegetables tender.
Serve the chicken with the vegetables. Sprinkle with chopped oregano and serve.