Paprika Chicken With Cilantro Rice Pilaf - cooking recipe

Ingredients

1 tbsp lemon juice
2 cloves garlic, crushed
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
1/4 tsp hot paprika
4 None skinless chicken thighs, trimmed
1 None onion, finely chopped
12 oz basmati rice
2 1/2 cups chicken stock
3 oz raisins
2 oz fresh cilantro leaves, chopped, plus extra sprigs, to serve
1/2 cup plain yogurt
None None cherry tomatoes, quartered, to serve

Preparation

For the marinade, combine lemon juice, garlic and spices in a shallow bowl. Add chicken, turn to coat and refrigerate 30 mins.
Meanwhile, for the pilaf, lightly spray a saucepan with cooking oil and heat on medium. Cook onion 5 mins, stirring, until soft. Add rice and stir to coat. Add stock and raisins and bring to a boil on high. Reduce heat to medium, cover and cook for 13-15 mins, until liquid is absorbed and rice is tender. Stir in cilantro leaves.
Lightly spray a griddle pan with oil and heat on medium. Cook chicken 8-10 mins, brushing with a little yogurt, until cooked through. Top chicken with extra cilantro sprigs and tomatoes. Serve with pilaf and remaining yogurt.