Yogurt Chicken with Coconut Ginger Rice

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.



4 people


  • 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

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 onionsfinely 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


  1. Combine the first six ingredients in a large bowl and whisk until smooth. Add the chicken and allow to marinate for at least an hour, or ideally overnight.
  2. To make the rice, combine all ingredients (except the spring onions) 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 degrees. Shake the excess marinade off the chicken and place on a single layer on a lined oven tray. Bake for around 25 -30 minutes, or until cooked through. Slice.
  4. To make the pesto, combine pesto ingredients together in a food processor until smooth. Set aside.
  5. To serve, divide the rice into bowls and top with chicken and coriander pesto.

Recipe adapted from Bon Appétit and The New York Times Food.