Try this tasty dish of Grilled paprika chicken with raisin and coriander pilaf
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.