Serves 4 Preparation time: 10 minutes Cooking time: 30 minutes
600g chicken thighs boneless and skinless 300ml natural yoghurt 1 onion 2 cloves of garlic 50g flaked almonds 1 lemon 2 tsp finely grated fresh ginger 2 tbsp fresh chopped coriander 1 tbsp olive oil 1 tsp runny honey ¼ tsp chilli powder or 1/2 chopped fresh chilli 1 ½ tbsp ground coriander ½ tsp turmeric 1 tbsp cumin 200g brown basmati rice 300g broccoli florets
Method
Put the chicken thighs in a bowl and using your hands mix with the juice of a lemon. Set to one side.
Finely slice the onion and crush the garlic. In a large casserole dish or frying pan (needs a lid) heat 1 tbsp of olive oil, add the onion and fry until soft, add the crushed garlic and all the spices, fry gently for 1 minute. Add the chicken thighs with the lemon juice and gently fry for a further 3 minutes so that the chicken is coated in the spices and is slightly browned. Add the yoghurt, almond flakes, ½ tsp salt a pinch of pepper and honey. Simmer with a lid on for 30 minutes (turn the chicken pieces after 15 minutes).
When the chicken has been cooking for 10 minutes, in a medium sized saucepan bring to the boil 300ml of water, add ½ tsp salt and the rice, cook for 15 to 20 minutes until the rice is cooked. Drain and set aside with the lid on.
While the rice is cooking boil the broccoli. Strain and add a knob of butter, season to taste.
When the chicken is cooked stir in the coriander and serve with the ric
Tips: Also goes well with spinach.
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