Recipe

Grilled paprika chicken with raisin and coriander pilaf

Dec 27, 2013 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Grilled paprika chicken with raisin and coriander pilaf
  • 1 tablespoon lemon juice
  • 2 garlic cloves, crushed
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon hot paprika
  • 4 chicken thigh fillets, fat trimmed
  • 1 brown onion, finely chopped
  • 1 1/2 cup (300g) basmati rice
  • 2 1/4 cup (56oml) chicken stock
  • 1/2 cup (75g) raisins
  • 1 cup chopped coriander leaves, plus extra sprigs to serve
  • 1/3 cup (95g) yoghurt
  • cherry tomatoes, quartered, to serve

Method

Grilled paprika chicken with raisin and coriander pilaf
  • 1
    Combine lemon juice, garlic and spices in a shallow bowl. Add chicken, turn to coat and refrigerate for 30 minutes to marinate.
  • 2
    Lightly spray a saucepan with cooking oil and heat on medium. Cook onion for 5 minutes, stirring until soft. Add rice and stir to coat. Add stock and raisins and bring to boil on high heat. Reduce heat to medium, cover and cook for 13-15 minutes, until liquid is absorbed and rice is tender. Stir through coriander.
  • 3
    Meanwhile, lightly spray a chargrill with oil and heat on medium. Cook chicken for 8-10 minutes, brushing with a little yoghurt, until cooked through.
  • 4
    Top chicken with extra coriander sprigs and tomato. Serve with pilaf and remaining yogurt to side.

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