Oven Baked Chicken In Lemony Yoghurt

Oven Baked Chicken In Lemony Yoghurt
Serves 2
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Prep Time
5 min
Cook Time
35 min
Prep Time
5 min
Cook Time
35 min
For Marinade
  1. 1/4 tsp cumin seeds
  2. generous pinch of chilli flakes
  3. 1/4 tsp coriander seeds
  4. 3 tbsp plain yogurt
  5. 1 tsp olive oil
  6. 1 tsp lemon juice
  7. generous pinch of lemon zest
  8. generous pinch of salt
  9. generous pinch of black pepper
  10. 2 chicken breasts
To Garnish
  1. 1 onion
  2. 1 tbsp olive oil
  3. 1/4 tsp ground cumin
  4. salt to taste
  5. 120 g jasmine rice
  6. fresh coriander to garnish
  7. wholemeal tortilla to garnish
Instructions
  1. Dry-fry the cumin seeds, chilli flakes and coriander seeds for a couple of min. Grind them up.
  2. In a medium size bowl combine yogurt, the grinded mix, lemon zest, lemon juice, 1 tsp olive oil, salt and pepper.
  3. Pound slightly the chicken breasts. Coat in the yogurt mix. Leave to marinade for 10-15 min.
  4. Boil 300 ml water for the rice and preheat the oven to 190C.
  5. Meanwhile, finely chop the onion and fry in 1 tbsp olive oil until translucent.
  6. Add the ground cumin, season with salt. Set aside.
  7. Add the rice and salt to the sauce pan with the boiling water.
  8. Put a lid on and cook for 10-15 minutes or until ready.
  9. Drain, add the fried onion and season if required.
  10. Place the chicken in a heat proof dish and cook in the oven for 10-12 minutes.
  11. Then turn the grill to high and grill for 5 minutes to brown off the top.
  12. Cut the chicken breasts into 2 cm strings.
  13. To serve, divide the rice between 2 plates, top with the chicken, and chopped fresh coriander.
  14. Squeeze over a splash of lemon juice.
  15. Warm the tortilla and place it on a side.
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