Paprika chicken with raisin and coriander pilaf

As well as adding a delightful red hue to a dish, paprika is full of the flavour of the peppers it was ground from. It comes in several varieties - sweet, smoky or spicy. We've used a combination of spicy and sweet here, with great results.
Paprika chicken with raisin and coriander pilaf



1.Combine chicken, juice, garlic and spices in large bowl. Cover; refrigerate 3 hours or overnight.
2.Cook chicken, in batches, on heated oiled grill plate, brushing with a little of the yogurt, until browned and cooked through.
3.Meanwhile, heat oil in medium saucepan; cook onion, stirring, until softened. Add rice; stir to coat in onion mixture. Add stock; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, about 25 minutes or until rice is almost tender. Stir in raisins; cook, covered, 5 minutes.
4.Just before serving, stir coriander into pilaf off the heat. Top pilaf with chicken and remaining yogurt.

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