How To Make Marinated Chicken With Rice

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Enlarge In this episode of The Tasty Tenner Tess Ward shows you how to make a quick and simple baked chicken dish marinated in yoghurt, lemon and spices - and best of all it's cheap to make!

Prep:1hCook:30mTotal:1h:30m4 chicken thighs4 tbsp plain yoghurt1 lemon zested1 tbsp honey4 tbsp coriander stalks, chopped3 tsp cumin seeds3 tsp turmeric1 tsp chilli flakes1 tsp cinnamon2 bay leaves1 red onion, finely chopped1 stock cube400 g basmati rice800 ml water2 tbsp raisins (optional)handful of fresh coriander, to serve

Place your chicken into a bowl and spoon over your plain yoghurt. Next add 4 tbsp of chopped coriander stalks, the zest of 1 lemon, 1/2 tsp of chilli flakes, 2 tsp of ground cumin and 2 tsp of turmeric. Season with pepper. Mix all the ingredients together to ensure the chicken is well coated. Stir through 1 tbsp of runny honey. Cover the bowl with cling film and place in the fridge to marinate for at least 30 minutes or overnight.

Place a saucepan over a medium heat and pour in 2 tbsp of oil. Add 1 tsp cinnamon, 1 tsp cumin seeds, 1 tsp of turmeric and 1/2 tsp of chilli flakes and toast for a couple of minutes. When the spices smell toasted, add the chopped onion and mix into the spices. Fry for 5-10 minutes, adding some more oil if needed.

Wash your rice thoroughly under a cold tap until the water runs clear. Sieve and then rinse again. Add some more oil to your spices and then pour in the rice. Coat the rice in the spices and cooked onion until it turns yellow and golden. Pour in double the amount of water to your rice. Add two bay leaves and a stock cube and then place the lid onto the pan. Bring up to the boil and then leave to simmer for about 12 minutes. Check after 10 minutes.

Preheat your oven to 180°c. After your chicken has been marinated for at least half an hour pour it into a baking dish. Drizzle over some olive oil and season with a pinch of salt. Cover with foil and place in the oven for 20 minutes. After 20 minutes remove the foil and continue to cook with the foil off for 15-20 minutes, until the chicken is cooked through.

Once your rice is cooked fluff it up with a fork and gently stir through your raisins and some more chopped coriander. Mix your chicken and the marinating sauce in with the rice. Serve.

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