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Crispy Yoghurt Honey Chicken with Coconut Chile Rice

Crispy Chicken with Coconut Chile Rice

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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
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Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients
  

Crispy Yoghurt Honey Chicken

  • 1 Yoghurt Honey Chicken Breast, big cubed

Pan-Roasted Chickpeas

  • 1 can Canned Chickpeas
  • 2 tbsp Olive Oil
  • Salt, as needed

Coconut Chile Rice

  • 225 g Basmati Rice, washed and drained
  • 60 g Coconut Milk
  • 230 g Water
  • 3 Dried Arbol Chile
  • Coriander, chopped as garnishing
  • Lime, halved as garnishing

Coriander Lemon Vinaigrette

  • 4 tbsp Lemon Juice
  • 2 tbsp Honey
  • 1 tbsp Apple Cider
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Coriander, chopped
  • Β½ tsp Salt
  • β…“ 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.

Equipment

  • Cast iron pan
  • Frying Pan
  • Rice Cooker

Steps to Prepare
 

Crispy Yoghurt Honey Chicken

  • Grilled the chicken cubes until golden brown and cooked. Set aside.

Pan-Roasted Chickpeas

  • Drain 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 Rice

  • Wash the Basmati rice and drain it.
  • Mix all the ingredients together and sprinkle a touch of salt.
  • Cook in rice cooker.

Coriander Lemon Vinaigrette

  • Mix all ingredients together evenly. Set aside.

Crispy Yoghurt Honey Chicken with Coconut Chile Rice

  • Scoop 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.
Posted in Chicken, Yoghurt Honey.
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