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
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.
Spiced yoghurt chicken with coriander rice
This recipe is sponsored by The Collective. See their full product range here.
Find more chicken recipes:
- Amazing roast chicken
- Apricot chicken with parsley
- Asian chicken noodles
- Caramelized apple and cheese-stuffed chicken breasts
- Chicken fried rice
- Cheat’s chicken biryani
- Spiced yoghurt chicken with coriander rice
- Chicken and cheese pasta bake
- Chicken garlic schnitzel
- Chicken and pumpkin risotto
- Chicken and sugar snap stir fry
- Chicken and vegetable pie
- Chicken bacon and mushroom fettucine
- Chicken balls
- Chicken risotto
- Chicken satay skewers
- Crispy chicken thighs with rosemary and potatoes
- Easy chicken casserole
- Easy Chinese lemon chicken
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.
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