for 2 servings Paired up with roasted veggies on the side, this could absolutely easily be a comfort food inspired from the Indian subcontinent. Pintrest Print Prep 15 minsCook 20 minsTotal 35 mins Ingredients 1x2x3xCrispy Yoghurt Honey Chicken1 Yoghurt Honey Chicken Breast, big cubedPan-Roasted Chickpeas1 can Canned Chickpeas2 tbsp Olive OilSalt, as neededCoconut Chile Rice225 g Basmati Rice, washed and drained60 g Coconut Milk230 g Water3 Dried Arbol ChileCoriander, chopped as garnishingLime, halved as garnishingCoriander Lemon Vinaigrette4 tbsp Lemon Juice2 tbsp Honey1 tbsp Apple Cider2 tbsp Extra Virgin Olive Oil2 tbsp Coriander, chopped½ tsp Salt⅓ tsp Black Pepper, crushed Nutrition Facts Crispy Yoghurt Chicken with Coconut Chile Rice Amount Per Serving Calories 1123 Calories from Fat 387 % Daily Value* Fat 43g66%Saturated Fat 11g69%Cholesterol 72mg24%Sodium 1360mg59%Potassium 971mg28%Carbohydrates 142g47%Fiber 12g50%Sugar 19g21%Protein 44g88% Vitamin A 294IU6%Vitamin C 13mg16%Calcium 122mg12%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet. EquipmentCast iron panFrying PanRice Cooker Steps to Prepare Crispy Yoghurt Honey ChickenGrilled the chicken cubes until golden brown and cooked. Set aside.Pan-Roasted ChickpeasDrain the chickpeas then set aside.Preheat a cast iron pan with a touch of olive oil. Add in chickpeas and stir evenly.Turn on medium high or high heat and roast until chickpeas is slightly golden brown.Lastly sprinkle a touch of salt for seasoning.Coconut Chile RiceWash the Basmati rice and drain it.Mix all the ingredients together and sprinkle a touch of salt.Cook in rice cooker.Coriander Lemon VinaigretteMix all ingredients together evenly. Set aside.Crispy Yoghurt Honey Chicken with Coconut Chile RiceScoop a serving size of rice on a plate. Put the chicken on top with a touch of chickpeas.Drizzle as needed coriander lemon vinaigrette on top of chicken.Sprinkle chopped coriander as garnishing and serve with half lime aside.Ready to serve.