This recipe came from our friend and Healthy Food Guide editor Nikki Bezzant.
If you want a quick, easy, tasty, nutritious & inexpensive dish the family will love, try this…
I bet that after you have, like me you will add it to your repertoire!
Would love to know if you enjoy it,
Cheers
Darryl Soljan
Ascension Wine Estate
Chief Bottle Washer and part-time home chef
Harissa & Yoghurt Chicken with rice (serves a hungry 4 people)
Prep time – 10-15 minutes
Cooking time – 40 mins
8 chicken thighs (skin off, bone in)
1 cup plain unsweetened yoghurt (can be low fat if you wish)
2 Tbsp Harissa (a North African chilli paste you can find at the supermarket)
2 tsp cumin
2 tsp ground coriander
1 cup rice
1 cup mixed frozen veges (like Chuckwagon mix – corn, peas, carrot, capsicum, etc)
- Mix the yoghurt, harissa, cumin & coriander together in a large bowl.
- Dip each chicken piece into the bowl and fully coat it in the mixture, and place on a baking tray.
- Bake at 200 C for 35-40 minutes, or until golden and cooked through.
- Toward the end of the chicken cooking, prepare your rice.
- Simply cook your rice and set aside for a few minutes while you cook your frozen veges.
- Drain the veges and stir them through the rice.
- Serve the chicken on top of the rice, with a garnish of spring onions and red capsicum (when they aren’t $4 each!)
