- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Turn on the BBQ for these easy spiced chicken thighs served with sweet and nutty Persian rice.
Ingredients
- 1 1/2 cups (300g) basmati rice
- 1 teaspoon ground turmeric
- 8 small Coles RSPCA Approved Chicken Thigh Fillets
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1/3 cup (55g) currants
- 8 dried apricots, thinly sliced
- 1/4 cup (35g) pistachio kernels, chopped
- 2 tablespoons toasted pine nuts
- 1/2 cup (140g) Greek-style yoghurt
- 1/4 cup fresh mint leaves, chopped
- 1/2 small garlic clove, crushed
Method
- Step 1Place 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.
- Step 2Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.
- Step 3Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.
- Step 4Add 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.
- Step 5Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.
- Diabetes friendly
- High protein
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1635 kj
Energy
24g
Fat Total
5g
Saturated Fat
6g
Fibre
39g
Protein
179mg
Sodium
17g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
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- Publication: Coles
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