Garlic and Lemon Yoghurt Chicken with Pilaf
Author: 
Serves: 4
 
Ingredients
  • 4 large chicken thigh cutlets (skin on, bone in)
  • Marinade:
  • 1½ cups plain greek yoghurt
  • Juice of one lemon
  • 3 garlic cloves, crushed
  • 1 tablespoon extra virgin olive oil
  • Pinch of smoked paprika
  • Pinch of dried tarragon
  • Pinch of chicken broth salt (or vegetable broth salt)
  • Freshly cracked black pepper
  • Pilaf:
  • 1 cup basmati or long grain rice
  • 1¾ cups water
  • 3-4 teaspoons chicken bone broth powder
  • ¼ cup raisins
  • ¼ cup toasted pine nuts
  • 3 sprigs chopped parsley
  • pinch saffron
Instructions
  1. Add marinade ingredients to the chicken and marinate for at least three hours or overnight if you can.
  2. Preheat the oven to medium, 180 degrees celsius.
  3. Bake on a tray until the juices run clear, approximately 30-40 minutes.
  4. While the chicken is cooking, make your pilaf.
  5. Rinse the rice well.
  6. Add to a pot with the made up chicken broth, raisins and saffron.
  7. Bring to the boil and then on a low heat to simmer with the lid on.
  8. Cook 10-15 minutes or until all the liquid is absorbed and the rice cooked through.
  9. You may need to stir a few times and check the rice is not catching on the bottom of the pan.
  10. Let rest off the heat with the lid on for about five minutes.
  11. Fluff up the rice with a fork and stir through the nuts and parsley.
  12. Serve with steamed green vegetables or a green salad.
Recipe by Micheline Andrews at https://michelineandrews.com.au/garlic-and-lemon-yoghurt-chicken-with-pilaf/