Garlic and Lemon Yoghurt Chicken with Pilaf
Author: Micheline
Serves: 4
- 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
- Add marinade ingredients to the chicken and marinate for at least three hours or overnight if you can.
- Preheat the oven to medium, 180 degrees celsius.
- Bake on a tray until the juices run clear, approximately 30-40 minutes.
- While the chicken is cooking, make your pilaf.
- Rinse the rice well.
- Add to a pot with the made up chicken broth, raisins and saffron.
- Bring to the boil and then on a low heat to simmer with the lid on.
- Cook 10-15 minutes or until all the liquid is absorbed and the rice cooked through.
- You may need to stir a few times and check the rice is not catching on the bottom of the pan.
- Let rest off the heat with the lid on for about five minutes.
- Fluff up the rice with a fork and stir through the nuts and parsley.
- 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/
3.5.3251