Yogurt-baked chicken with cumin, mint and green rice

Name: Yogurt-baked chicken with cumin, mint and green rice
Yield: Serves 4
Cuisine: Asian
Ingredients: 2 eggs, lightly beaten; 3 tbsp plain (all-purpose) flour; 2 onions, thinly sliced; 300 ml (10 fl oz/1¼ cups) Greek-style natural yogurt; 2 tbsp olive oil; 2 garlic cloves, crushed; 200 g (7 oz/1 cup) (raw weight) long-grain basmati rice, cooked; Sea salt and freshly ground black pepper; 2 tbsp grated Parmesan cheese; 150 g (5½ oz) cooked spinach, finely chopped; 2 tsp dried mint; Lemon halves, to garnish (optional); 1 tsp ground cumin; 4 chicken breasts on the bone; ½ tsp ground cinnamon; Good pinch of dried cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Cooking poultry and other meats in yogurt has been popular in areas like the Middle East and Asia for centuries. It helps to keep the meat moist and succulent. This impressive dish is great placed on the table straight from the oven for your guests to help themselves.

Ingredients

2 tbsp olive oil
2 onions, thinly sliced
2 garlic cloves, crushed

Asia
Middle East
Afghanistan
Main course

Method

Preheat the oven to 180°C (350°F/Gas 4).

Heat the oil in a large shallow flameproof and ovenproof casserole dish (Dutch oven) over a medium heat.

When the oil is hot, add the onions, garlic, cumin and cinnamon. Reduce the heat and