Name: Grilled paprika chicken with raisin pilaf
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1.2 kilogram (2½ pounds) chicken breast fillets; 2 tablespoon lemon juice; 3 clove garlic, crushed; 1 teaspoon sweet paprika; 1 teaspoon ground cinnamon; 1/2 teaspoon hot paprika; 2 teaspoon olive oil; 1 medium brown onion (150g), chopped finely; 3 1/2 cup (700g) basmati rice; 1 litre (4 cups) salt-reduced chicken stock; 3 cup (750ml) water; 1 cup (280g) low-fat greek-style yoghurt; 1/2 cup (80g) coarsely chopped raisins; 1 1/2 cup coarsely chopped fresh coriander (cilantro)

Ingredients

1.2 kilogram (2½ pounds) chicken breast fillets

2 tablespoon lemon juice

3 clove garlic, crushed

1 teaspoon sweet paprika

1 teaspoon ground cinnamon

1/2 teaspoon hot paprika

2 teaspoon olive oil

1 medium brown onion (150g), chopped finely

3 1/2 cup (700g) basmati rice

1 litre (4 cups) salt-reduced chicken stock

3 cup (750ml) water

1 cup (280g) low-fat greek-style yoghurt

1/2 cup (80g) coarsely chopped raisins

1 1/2 cup coarsely chopped fresh coriander (cilantro)

Method

1.Combine chicken, juice, garlic and spices in large bowl. Cover, refrigerate 2 hours.

2.Heat oil in large saucepan; cook onion, stirring, until softened. Add rice; stir to coat in onion mixture. Add stock and the water; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, about 25 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes.

3.Meanwhile, cook chicken on heated oiled grill plate (or grill or barbecue), brushing with ¼ cup (70g) of the yoghurt, until browned all over and cooked through. Cover chicken; stand 5 minutes, then slice thickly.

4.Stir raisins and coriander into pilaf. Serve pilaf with chicken and remaining yoghurt.

You could stir some finely chopped and seeded cucumber into the remaining yoghurt.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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