Spiced charred chicken with rice, chopped salad and garlic yogurt-style sauce

$2.83/serving$2.86at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• basmati rice1 cup
• cumin2 tsp
• paprika2 tsp
• turmeric1 tsp
• cucumberhalf a cucumber
• roma tomato2 ea
• red onionhalf an onion
• sour cream1/2 cup
• garlic2 cloves
• lemon1 ea

Method

1Marinate the chicken

• •Cut the chicken thighs into 1 inch strips.
• •Toss the chicken with the cumin, paprika, turmeric, the juice of half of the lemon, 1 tbsp oil and a generous pinch of salt.
• •Let it sit while the rice cooks.

2Rice on

• •Rinse the basmati rice under cold water until the water runs clear.
• •Add the basmati rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

3Make the salad and sauce

• •Meanwhile, dice half of the cucumber and the roma tomatoes.
• •Thinly slice half of the red onion.
• •Toss the vegetables with a drizzle of oil and a pinch of salt.
• •Stir the sour cream with one minced clove of garlic and a squeeze of the remaining lemon for the sauce.

4Char the chicken

• •Heat 1 tbsp oil in a large pan over high heat until it just starts to smoke.
• •Add the chicken in a single layer and cook 3 to 4 minutes per side until charred at the edges and cooked through.

5Plate

• •Pile the rice, chicken and chopped salad side by side on two plates.
• •Drizzle the garlic sauce over the chicken.