Indian Spiced Chicken with Rice Bowls
ready in 7 h. 25 min.
- For the chicken
- 1 chicken (approx. 1.2 kg, cut into 8 pieces)
- ¾ inch fresh ginger (grated)
- 2 ¼ cups Greek yogurt
- 1 clove garlic cloves (sliced)
- 1 tsp Chili powder
- 1 tsp Turmeric powder
- 2 tsps paprika
- 1 tsp Cumin powder
- 1 tsp Coriander
- 2 Tbsps sesame oil
- 3 Tbsps Lime juice
- For the rice
- ¾ cup Basmati rice
- ½ cup Red lentils (rinsed)
- 0.333 cup Pistachio (chopped)
- mint (to garnish)
How healthy are the main ingredients?Basmati ricePistachiosesame oilgarlic clovechickenginger
Place the chicken pieces in a shallow dish and mix the ginger with the yoghurt. Stir in the garlic, chilli powder, turmeric, paprika, cumin, coriander, sesame seed oil and the lime juice and pour the mixture over the chicken. Cover and marinate in the fridge for at least 6 hours.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Remove the chicken from the marinade, brush off any excess and place in a baking dish. Bake for around 40 minutes, turning and brushing with yoghurt if necessary.
Cook the rice in boiling salt water for around 20 minutes. After about 10 minutes, stir in the lentils. Drain and stir in the pistachios.
Arrange the chicken and the rice in bowls and serve garnished with mint.