Yoghurt Chicken with Cucumber Salad
Ingredients
- 8 chicken drumstick
- 400 g basmati rice
- 1 cucumber [deseeded and sliced thinly]
- 1/4 cup fresh chives [chopped]
- salt [to taste]
- pepper [to taste]
Salad Dressing
- 125 ml plain yoghurt
- 1 tsp dijon mustard
- 1 tsp fresh parsley
- 1 tsp fresh chives
- 2 tsp lemon juice
Marinade
- 5 ml ground turmeric
- 30 ml Chutney [Mrs Balls]
- 500 ml plain yoghurt
- 10 ml Worcestershire sauce
- 1 onion [chopped - small dice]
- 1 tomato (regular) [skinned and chopped - small dice]
- 3 ml cumin (ground)
- 3 ml curry powder [we used medium]
Instructions
- Preheat the oven to 230C. Score the chicken with a knife several times on each side, right to the bone, season a little with salt and pepper.
- Chop onions and tomatoes. Add all marinade ingredients and mix well to combine. Place chicken in a microwave proof casserole dish and pour over the marinade. Place in the freezer for 10 min.
- Meanwhile cook rice according to packaging instructions.
- Place the chicken casserole dish in the microwave for 15min. (on high).
- Meanwhile peal and slice cucumber and chives.
- Mix all salad dressing ingredients together and toss with the cucumber and chives. Season with salt and pepper and place in the fridge till service.
- Place the chicken in the oven for another 20 minutes. Serve with rice and cucumber salad.
Notes
This recipe tastes even better if chilled overnight, therefore if you can make the marinade the day before, place the chicken in the marinade and leave till the next day, then bake in a pre-heated oven (190C-200C) for 45min. Meanwhile you can prepare the rice and salad with ease.
Tried this recipe?Let us know how it was!
