Persian Chicken with Rice & Honey Yoghurt
Ingredients
1 chicken breast
3 tbsp olive oil
½ tsp chilli flakes
¼ tsp all spice
¼ tsp cinnamon
¼ tsp cumin
2 garlic cloves
1 tbsp Honey
2 tbsp Greek yoghurt
½ lemon, juiced
½ cup jasmine rice
10g dried cranberries
3 Coriander leaves, chopped
Deli Kitchen Persian Style flatbread
1 chicken breast
3 tbsp olive oil
½ tsp chilli flakes
¼ tsp all spice
¼ tsp cinnamon
¼ tsp cumin
2 garlic cloves
1 tbsp Honey
2 tbsp Greek yoghurt
½ lemon, juiced
½ cup jasmine rice
10g dried cranberries
3 Coriander leaves, chopped
Deli Kitchen Persian Style flatbread
Method
Add the olive oil to a bowl with chilli flakes, all spice, cinnamon, cumin, and crushed garlic and give it a good old mix.
Then chuck in the chicken and give it a turn to coat all of the breast (to allow the chicken to soak up all this lovely flavour ideally cover and leave for 24 hours. However, if there are hungry bellies waiting this will still taste just as delightful when cooked straight away).
While chicken is marinading, grab a pan and add half cup rice to one cup water. Rice will be good to go, when all water has cooked through it – pop in some dried cranberries when ready to serve.
Quickly whip up your yoghurt - Add Greek yoghurt to bowl, cut and juice half a lemon in there, add the honey, fresh coriander and then give it a good old stir.
To serve, give the flatbread a little warm through, then scatter over the rice, top with chicken then the yoghurt, and it’s time to tuck in!
