Barbecue chicken with Persian rice salad

Recipes / Salads

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

Recipe «Barbecue chicken with Persian rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.