- Serves4
- CourseMain meal
- Prepare20 mins
- Cook30 mins
- Total time50 mins
Ingredients
- 300g Essential Basmati Rice
- 300g Greek-style yogurt
- 50g tahini
- 6 skinless, boneless chicken thighs, halved lengthways
- 2 garlic cloves, crushed
- 2 tbsp Essential Sunflower Oil
- 2 essential onions, thinly sliced
- 40g pistachios, roughly chopped
- 125g pomegranate seeds
- ½ x 25g mint, roughly chopped
Method
Bring a large pan of salted water to the boil. Add the rice and boil for 8 minutes. Meanwhile, mix the yogurt and tahini in a medium- sized bowl; season. In a large bowl, mix the chicken with the garlic and ¹⁄ ³ of the yogurt mixture; chill. Chill the remaining yogurt mixture.
Drain the rice, rinse with cold water and set aside. Return the pan to a medium-low heat; add the oil, onions and a pinch of salt. Cook for 8 minutes, stirring often, until softened and slightly golden. Return the rice to the pan; reduce the heat to low. Stir the rice through the onions, then cover the pan with kitchen paper (or a clean tea towel) and a lid. Continue to cook for 10 minutes.
Meanwhile, set a griddle pan over a high heat. Add the chicken thighs and cook for 8-10 minutes, turning halfway, until cooked through and lightly charred; set aside to rest for a few minutes. Stir the pistachios, pomegranate seeds and mint through the rice and divide between 4 plates. Slice the chicken thighs and serve on top of the rice with a spoonful of the reserved tahini yoghurt, plus some broccoli and lemon wedges, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,143kJ/ 748kcals |
---|---|
Fat | 27g |
Saturated Fat | 4.4g |
Carbohydrates | 71g |
Sugars | 11g |
Fibre | 5.6g |
Protein | 54g |
Salt | 0.6g |