Name: Spiced yoghurt chicken with coriander rice
Ingredients: 1 cup The Collective Just Greek Unsweetened Yoghurt; 1 tsp ground cumin; 1/2 tsp ground tumeric; 1/2 tsp salt; 1 clove garlic (minced); 4 chicken breast fillets; 1 1/2 cups rice (jasmine or basmati); 1 tbsp olive oil; 1/2 brown onion (chopped finely); 1 tsp ground coriander; 1/3 cup chopped coriander leaves; 1 lemon, zest

Spiced yoghurt chicken with coriander rice

Marinating chicken in yoghurt is a lovely way to tenderise and flavour the meat. This easy marinade is mildly spiced, making it perfect for the whole family.

Spiced yoghurt chicken with coriander rice

Print Recipe Pin Recipe

Servings 4

Ingredients

Spiced chicken

1 cup The Collective Just Greek Unsweetened Yoghurt
1 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp salt
1 clove garlic minced
4 chicken breast fillets

Rice

1 1/2 cups rice jasmine or basmati
1 tbsp olive oil
1/2 brown onion chopped finely
1 tsp ground coriander
1/3 cup chopped coriander leaves
1 lemon, zest

Instructions

In a bowl, combine yoghurt, spices, salt and garlic. Cut a few slashes in the top of the chicken breasts, then coat in the yoghurt mixture and leave to marinade for an hour.
Meanwhile, cook rice according to preferred method. Heat olive oil in a frypan over gentle heat. Saute onion for 3 minutes until soft. Add ground coriander and stir to release aromas. Stir this mixture through cooked rice with coriander leaves and lemon zest.
Heat a frypan or chargrill over medium-high heat. Remove chicken from marinade and cook, cut side down, for 6-8 minutes. Turn, reduce heat and continue cooking for a further 8-10 minutes until cooked through.
Serve with coriander rice.

This recipe is sponsored by The Collective. See their full product range here.

Find more chicken recipes:

Serving Suggestions

Note

The yoghurt marinade not only adds flavour to the chicken, but it tenderises it as well.
Cooking times will vary depending on the size and thickness of the breasts. If you prefer, cook for 3 minutes each side until brown then pop them into the oven for 12-15 minutes at 180°C conventional (160°C fan-forced) to finish them off.
Recipe by Greer Worsley from the blog Typically Red.