Name: Spiced yoghurt chicken with cardamom-coconut pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 100 gm Greek-style yoghurt, plus extra to serve; 4 garlic cloves, finely grated; 1 tbsp garam masala; 1 kg chicken thighs (about 8), bone in, skin on; Toasted shredded coconut, coriander sprigs, pickled chillies and lime wedges, to serve; Cardamom-coconut pilaf; 2 tbsp ghee; 1 small red onion, finely chopped; 12 cardamom pods, bruised; 300 gm (1½ cups) basmati rice, rinsed; 500 ml (2 cups) chicken stock; 100 ml coconut milk; Pinch of saffron threads, soaked in 20ml of warm water; 40 gm (¼ cup) currants; 400 gm canned chickpeas, drained and rinsed

Play around with different spices in the pilaf – cloves and star anise work very nicely, as do fresh curry leaves. This dish reheats well, so consider doubling it to ensure there’ll be leftovers.

Ingredients

100 gm Greek-style yoghurt, plus extra to serve

4 garlic cloves, finely grated

1 tbsp garam masala

1 kg chicken thighs (about 8), bone in, skin on

Toasted shredded coconut, coriander sprigs, pickled chillies and lime wedges, to serve

Cardamom-coconut pilaf

2 tbsp ghee

1 small red onion, finely chopped

12 cardamom pods, bruised

300 gm (1½ cups) basmati rice, rinsed

500 ml (2 cups) chicken stock

100 ml coconut milk

Pinch of saffron threads, soaked in 20ml of warm water

40 gm (¼ cup) currants

400 gm canned chickpeas, drained and rinsed

Method

1.Preheat oven to 230°C. Combine yoghurt, garlic and garam masala in a large bowl, add chicken and toss to coat. Season, spread out on large baking tray lined with baking paper and roast until browned and juices run clear when a thigh is pierced with a skewer (18-20 minutes).

2.Meanwhile, for cardamom-coconut pilaf, heat ghee in a large saucepan over medium-high heat, add onion and cardamom, season to taste and sauté until onion is softened and translucent (4-5 minutes). Add rice and stir to coat, then add chicken stock, coconut milk and soaked saffron and water and bring to the boil. Cover with a tight-fitting lid, then reduce heat to low and simmer for 14-15 minutes. Remove pan from the heat, remove lid and add currants and chickpeas, re-cover and stand for 5 minutes, then fluff with a fork.

3.Divide pilaf among plates, top with chicken, coconut, coriander and chillies and serve with lime and extra yoghurt.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

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