January 05, 2017
Dinner, Main Dish, Poultry,
Chicken, Rice, White Rice, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Herbs, Boneless Pieces more
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"From Recipe + magazine September'16. There is a 15 minutes of marinating time in the prep. time."
Combine juice, garlic, paprika and cinnamon in a shallow glass bowl and add the chicken, turning to coat and then cover with plastic food wrap and chill for 15 minutes to marinate.
Meanwhile heat a large saucepan over moderate heat.
Spray onion with oil, cook and stir for 5 minutes or until soft and then add rice and stir to coat and then add the water, crumbled stock cubes and raisins and bring to the boil.
Reduce heat, simmer, covered for 15 minutes or until rice is tender (craters will appear on the surface) and then remove from heat and stand, covered for 5 minutes (DO NOT LIFT LID) and when time is up stir with a fork and stir through the coriander and season to taste.
Heat a char-grill pan over moderate heat and spray chicken with oil and then grill chicken for 3 minutes each side or until cooked through.
Transfer to a heatproof plate and cover with foil and rest for 5 minutes before slicing.
Arrange chicken, tomato and coriander sprigs on plates and serve with rice mixture and yoghurt.
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