Charred chicken & rice salad
Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw
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Prep:5 mins
Cook:15 mins
plus 1 hr marinating - Serves 4
- Easy
Nutrition per serving
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kcal 686
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fat 35g
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saturates 10g
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carbs 61g
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sugars 0g
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fibre 6g
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protein 27g
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salt 1.3g
Ingredients
- 100g Greek-style yogurt
- 1 lemon , zested and juiced
- 3 garlic cloves , crushed
- 2 tbsp olive oil
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp paprika
- 6 boneless, skinless chicken thighs , cut into bite-sized pieces
- 350g cabbage & corn slaw (see recipe below)
- 600g brown butter pilaf (see recipe below)
- 100ml tahini dressing (see recipe below)
- 50g harissa sticky onions (see recipe below)
- 4 tbsp seedy gremolata (see recipe below)
Method
Combine the yogurt, lemon zest and juice, the garlic, olive oil, dried oregano, cumin and paprika, and season well. Mix in the chicken thighs and leave to marinate for at least 1 hr or overnight.
When ready to cook, heat the grill to high. Thread the chicken onto metal skewers, shaking off any excess marinade, and arrange on a baking tray. Grill for 12-15 mins, turning often until charred slightly and cooked through.
Meanwhile, combine the slaw, pilaf, dressing and onions in a large bowl, then divide between plates. Remove the chicken from the skewers, then scatter over the salad. Top with the gremolata.
