Advertisement
Home Fast Recipes

Spiced yoghurt chicken with cardamom-coconut pilaf

A yoghurt marinade for the chicken produces super juicy results. Here we've served it with a fragrant pilaf for a complete meal.
Close-up of a plate of roast chicken thighs on a bed of yellow pilaf, garnished with coriander leaves and lime wedges.Benito Martin
4 - 6
10M
20M
30M

Play around with different spices in the pilaf – cloves and star anise work very nicely, as do fresh curry leaves. This dish reheats well, so consider doubling it to ensure there’ll be leftovers.

Ingredients

Cardamom-coconut pilaf

Method

1.Preheat oven to 230°C. Combine yoghurt, garlic and garam masala in a large bowl, add chicken and toss to coat. Season, spread out on large baking tray lined with baking paper and roast until browned and juices run clear when a thigh is pierced with a skewer (18-20 minutes).
2.Meanwhile, for cardamom-coconut pilaf, heat ghee in a large saucepan over medium-high heat, add onion and cardamom, season to taste and sauté until onion is softened and translucent (4-5 minutes). Add rice and stir to coat, then add chicken stock, coconut milk and soaked saffron and water and bring to the boil. Cover with a tight-fitting lid, then reduce heat to low and simmer for 14-15 minutes. Remove pan from the heat, remove lid and add currants and chickpeas, re-cover and stand for 5 minutes, then fluff with a fork.
3.Divide pilaf among plates, top with chicken, coconut, coriander and chillies and serve with lime and extra yoghurt.

Related stories


Advertisement
Advertisement