Barbecue chicken with Persian rice salad

Barbecue chicken with Persian rice salad


Turn on the BBQ for these easy spiced chicken thighs served with sweet and nutty Persian rice.

The ingredient of Barbecue chicken with Persian rice salad

  1. 1 1/2 cups (300g) basmati rice
  2. 1 teaspoon ground turmeric
  3. 8 small Coles RSPCA Approved Chicken Thigh Fillets
  4. 1 tablespoon extra virgin olive oil
  5. 1 teaspoon ground cumin
  6. 1/3 cup (55g) currants
  7. 8 dried apricots, thinly sliced
  8. 1/4 cup (35g) pistachio kernels, chopped
  9. 2 tablespoons toasted pine nuts
  10. 1/2 cup (140g) Greek-style yoghurt
  11. 1/4 cup fresh mint leaves, chopped
  12. 1/2 small garlic clove, crushed

The instruction how to make Barbecue chicken with Persian rice salad

  1. Place the rice, half the turmeric and 2 1/4 cups (560ml) water in a medium saucepan. Bring to the boil. Reduce heat to very low. Cover and simmer for 10 mins or until liquid is absorbed. Set aside, covered, for 2 mins. Transfer to a large bowl.
  2. Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.
  3. Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.
  4. Add currants, apricot, pistachio and pine nuts to the rice. Season. Stir until well combined. Combine yoghurt, mint, garlic and 1 tbs water in a bowl. Season.
  5. Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.

Nutritions of Barbecue chicken with Persian rice salad

fatContent: 390.765 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 17 grams sugar
cholesterolContent: 39 grams protein

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