Yogurt Marinated Chicken with Coriander Pesto

A fragrant chicken-and-rice dish that tastes twice as good the next day. Use our Free Range Chicken Stock for the incredibly flavourful coconut rice base.

Prep: 20 mins
Cook: 45 mins

Serves: 2-3 

Ingredients

• 3 cloves of garlic, crushed
• 1 cup of full fat Greek yogurt
• 1 teaspoon of ground (or grated) turmeric
• 1 teaspoon ground cumin
• 1 tablespoons of  hot paprika
• 5-6 skinless and boneless chicken thighs
• sea salt to taste

For the coconut rice

• 1 cup of The Stock Merchant Chicken Stock
• 1 1/2 cups coconut milk
• 1 cups of basmati rice
• 1 tablespoon of freshly grated ginger
• 1 teaspoon of salt
• 4 spring onions, finely sliced

For the coriander pesto

• 1 bunch of fresh coriander
• 1/3 cup of unsweetened flaked coconut, toasted
• 2 tablespoons of fresh lemon juice
• 2 tablespoons of oil (sesame, macadamia or olive all work well)
• fresh chili to taste (optional

Instructions

1. Combine the garlic, yogurt, turmeric, cumin, paprika, and a pinch of salt in a large bowl and whisk until smooth. Add the chicken and allow to marinate for at least an hour, or ideally overnight.
2. For the coconut rice: Combine the chicken stock, coconut milk, rice, ginger, and salt in a saucepan. Cover and bring to the boil, before reducing the heat to a low simmer, until the liquid has absorbed and the rice is tender; about 15 minutes.
   
3. Preheat the oven to 220°C (425°F). Shake the excess marinade off the chicken and place in a single layer on a lined oven tray. Bake for 25-30 minutes, or until cooked through. Slice.
4. For the pesto: Combine the coriander, toasted coconut, lemon juice, oil, and chili (if using) in a food processor until smooth. Set aside.
   
5. To serve: Divide the rice into bowls, top with sliced spring onions, chicken, and coriander pesto.