Grilled paprika chicken with raisin and coriander pilaf recipe

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  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 60 minutes
  • Course: Lunch, Main

Try this tasty dish of Grilled paprika chicken with raisin and coriander pilaf

Ingredients

1 tablespoon lemon juice
2 garlic cloves, crushed
½ teaspoon sweet paprika
½ teaspoon ground cinnamon
1/4 teaspoon hot paprika
4 chicken thigh fillets, trimmed of fat
1 brown onion, finely chopped
1 ½ cups (300g) basmati rice
2 1/4 cups (560ml) chicken stock
½ cup (75g) raisins
1 cup chopped coriander leaves, plus extra sprigs to garnish
1/3 cup (95g) low-fat yogurt
cherry tomatoes, quartered, to serve

kJ 2665, fat 13g, sat fat 4g
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Preparation

1. Combine lemon juice, garlic and spices in a shallow dish. Add chicken, turn to coat and chill for 30 minutes to marinate.

2. Lightly spray a saucepan with cooking oil spray and heat on medium. Cook onion, stirring for 5 minutes, until soft. Add rice and stir to coat. Add stock and raisins and bring to boil on high. 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 yogurt, until cooked through.

4. Serve chicken with pilaf and remaining yogurt. Top with extra coriander sprigs and tomato.

If you enjoyed this Grilled paprika chicken with raisin and coriander pilaf recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes and our most popular hainanese chicken rice recipe.

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