- Preparation and cooking time
- Total time
- + overnight marinating
- Serves 2
- 2 large chicken breasts, cut into large pieces
- 5 tbsp cold-pressed rapeseed oil
- 1/8 tsp ground turmeric
- a pinch saffron, crushed with a pestle and mortar and steeped in 150ml hot (not boiling) water
- 80g from a tin chopped tomatoes
- 80g greek yogurt
- 1 lemon, juiced
- 120g long-grain rice
- 1 onion, sliced
- STEP 1
Put the chicken pieces into a bowl with the oil, turmeric and lots of seasoning. Mix really well then add ¾ of the saffron and its water, mix again. Chill for 30 minutes-1 hour, then add the chopped tomatoes, yogurt and lemon juice, mix really well, and chill overnight.
- STEP 2
Put the rice into a pan with 240ml of water and a pinch of salt. Bring to the boil, turn down to low, put on a lid and cook for 10 minutes or until all of the water has been absorbed. Remove from the heat and leave to steam until ready to serve.
- STEP 3
Divide the chicken between 2 long metal skewers, and heat the grill to high. Spread the sliced onion in 2 lines on a non-stick baking tray, then put the kababs on top. Cook under the grill for 4-5 minutes, then turn and repeat until the chicken is charred and blistered. Turn off the grill and leave to cook for a further 2 minutes before removing.
- STEP 4
Spoon the remaining saffron water over the rice and serve with the chicken and onions.