1 green chilli, de-seeded and chopped finely (optional)
A generous handful of fresh coriander and parsley, roughly chopped
Instructions:
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.
Product Used
Authentic Greek Yoghurts strained the traditional way.
