Baked rice, spiced frazzled chicken, chickpeas, mango yoghurt

Baked rice, spiced frazzled chicken, chickpeas, mango yoghurt. Photograph: Harry Weir Photography

Baked rice, spiced frazzled chicken, chickpeas, mango yoghurt. Photograph: Harry Weir Photography

Sat, Oct 10, 2020, 05:55

   
  • Serves: 4
  • Cooking Time: 50 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • 500ml light chicken stock
  • 250g basmati rice
  • Peel of half a lemon
  • Salt and pepper
  • 2 cooked chicken legs
  • 50g butter
  • 2 tbsp sunflower oil
  • 1 red onion, peeled and thinly sliced
  • 2 tsp garam masala
  • 1 tin of chickpeas, drained and rinsed
  • 2 tbsp mango chutney
  • 150g natural yoghurt
  •  

Method

1 Set your oven to 180 degrees.

2 Bring the chicken stock to a simmer, tip the rice in, add the lemon then season.

3 Put a lid on the rice then bake it for 20 minutes.

4 Meanwhile shred the chicken and its skin. Put on a small roasting tray and bake for 15-20 minutes until very crisp.

5 Melt the butter in the oil, add the onions and fry over a medium heat for 10 minutes until they start to caramelise.

6 Add the garam masala and cook for two minutes, then add the chickpeas and the chicken, then season. When it is heated through, it is ready.

7 Ripple the chutney through the yoghurt and serve with the rice and spiced chicken.