Barbecue chicken with Persian rice salad

Cooking Salads Barbecue chicken with Persian rice salad

Turn on the BBQ for these easy spiced chicken thighs served with sweet and nutty Persian rice.

Lables: Diabetes friendly High protein Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Place 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.
  2. Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.
  3. Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.
  4. Add 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.
  5. Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.

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1 1/2 cups basmati rice
1 tsp ground turmeric
8 small Coles RSPCA Approved Chicken Thigh Fillets
1 tbsp extra virgin olive oil
1 tsp ground cumin
1/3 cup currants
8 dried apricots, thinly sliced
1/4 cup pistachio kernels, chopped
2 tbsp toasted pine nuts
1/2 cup Greek-style yoghurt
1/4 cup fresh mint leaves, chopped
1/2 small garlic clove, crushed

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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