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chicken spiced recipe

Spiced yoghurt chicken with coriander rice

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.