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Barbecue chicken with Persian rice salad recipe

Barbecue chicken with Persian rice salad

0:15 Prep | 0:10 Cook | 4 Servings | Capable cooks


Turn on the BBQ for these easy spiced chicken thighs served with sweet and nutty Persian rice.


1 1/2 cups (300g) basmati rice
1 teaspoon ground turmeric
8 small Coles RSPCA Approved Chicken Thigh Fillets
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/3 cup (55g) currants
8 dried apricots, thinly sliced
1/4 cup (35g) pistachio kernels, chopped
2 tablespoons toasted pine nuts
1/2 cup (140g) Greek-style yoghurt
1/4 cup fresh mint leaves, chopped
1/2 small garlic clove, crushed


Place the rice, half the turmeric and 2 1/4 cups (560ml) water in a medium saucepan. Bring to the boil. Reduce heat to very low. Cover and simmer for 10 mins or until liquid is absorbed. Set aside, covered, for 2 mins. Transfer to a large bowl.

Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.

Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.

Add currants, apricot, pistachio and pine nuts to the rice. Season. Stir until well combined. Combine yoghurt, mint, garlic and 1 tbs water in a bowl. Season.

Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.

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