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Preparation Time15 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
80g (1/4 cup) tandoori paste
390g (1 1/2 cups) Greek-style yoghurt
12 (about 1.8kg) chicken thigh fillets, halved
50g (1/3 cup) slivered almonds
750ml (3 cups) water
400g (2 cups) basmati rice
1/4 tsp saffron threads
55g (1/3 cup) currants
2 Lebanese cucumbers, chopped
1 tbs chopped fresh dill
1 tbs finely grated lemon rind
Chopped fresh dill, extra, to serve
Method
1.Combine the tandoori paste and 260g (1 cup) yoghurt in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours to marinate.
2. Cook the almonds in a frying pan over medium heat for 3-4 minutes or until toasted. Transfer to a plate. Add water to the pan and bring to the boil. Add rice and saffron and combine. Reduce heat to low. Cook, covered, for 12 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Stir to separate the grains. Stir in almonds and currants.
3. Meanwhile, heat a frying pan over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate. Repeat with remaining chicken.
4. Combine the cucumber, dill and lemon rind in a bowl. Divide rice among serving plates. Top with chicken and remaining yoghurt. Sprinkle over extra dill and serve with cucumber mixture.
Note: Allow 4 hours marinating time.
Source
Good Taste - October 2006, Page 97
Recipe by Michelle Southan
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