Welcome back to the Tasty Tenner series.
I'm Tess, and I'm basically going to be showing you how to make delicious food for under ten
pounds.
In this episode I'm going to be making delicious Lemon Yogurt Chicken and Fluffy Pilau Rice.
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So the first step is the marinade.
Here I've got my chicken.
I've got a combination of chicken thighs and drumsticks, and about 4 tablespoons of yogurt
in the bottom.
To that I'm going to add about 4 tablespoons of chopped coriander.
So I'm going to zest my lemon straight in.
You want the zest of a whole lemon.
Be generous.
That will combine with the spicy chili, I've got half a teaspoon of chili flakes going
in, about two teaspoons of ground cumin, and two teaspoons of turmeric, for a nice bright
yellow, earthy color and flavor.
Add to that about a teaspoon of ground black pepper as well, or just under, and give that
a really nice mix up.
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So I've given that a mix up.
I need to add a tablespoon of honey, as well, so I'll add that in now.
I'll give it another final mix before I pop it in the fridge.
Okay, so I've got the chicken nicely marinated there.
I'm just going to cover it with a plain film.
Okay, I'm just going to pop that in the fridge now to marinate for about half an hour.
So, to make the pilau rice, what I've got to do is first toast the spices.
So I've got my pan on a medium high heat, and I'm going to go in with about 2 tablespoons
of oil.
I'm toasting some cumin and some chili and some turmeric and some cinnamon.
So I'm just going to add all of them in right now.
Make sure the heat's high enough.
And you just want to toast them for a couple of minutes until they smell really aromatic.
I can already smell them.
So after a couple minutes when they're smelling really nice and toasted, you want to go straight
in with the onions.
I just finely chopped a red onion here, and I'm going to add that straight to the pan.
Now you want to really coat it in the spices and then add an extra tablespoon of oil, if
you need, so the pan doesn't get dry.
So we're going to give the onions a couple of minutes to soften down, about 5 or 10 minutes.
I'm going to reduce the heat slightly to a medium and then we can get some nice color
on them and caramelize them nicely.
I've soaked my rice and washed it.
I soaked it in some cold water for about 10 minutes, and I sieved it and I pushed it through
with some extra cold water, just to get rid of any of the extra starch.
This is a really important thing because it keeps your rice really light and fluffy, which
is what we want for pilau rice.
So I'm going to put in an extra tablespoon of oil at this point, and now I'm going to
go in with my rice, all of it at once.
Now I'm going to give it a second before I add the water.
I'm going to stir the rice through.
I really want to coat the rice in the flavors of the onion and spices.
I'm just going to give that a really good mix up.
With my rice in there, all nicely mixed up, all yellow and golden, I'm just going to cover
that some water.
You basically want to add double up the amount of water to rice, or you want to cover it
by an inch.
That looks about right.
And then you go in with 2 bay leaves, one really big bay leaf and then a normal sized
one, and a stock cube, drop that in like so.
So I'm going to pop the lid on and bring it to the boil and then I'm going to simmer it
for about 12 to 15 minutes.
I'm going to check on it in 10 and see how it's looking.
So I just took my chicken out of the fridge, it's nice and cold and it's been marinating
for about half an hour.
I'm going to pour it into my baking dish.
Now all I've got to do is give it a drizzle of olive oil, there we go, season it with
a bit of salt, remember I didn't season it earlier so I need to season it now.
And I'll give that a little mix.
I'm just going to cover that with foil, and I've got my oven preheated at 180 degrees
C.
I'm going to pop it in the oven for 20 minutes with the foil on, then I'm going to take the
foil off and carry on cooking it until it's done.
So I've just fluffed up the rice, and I'm going to add the raisins into it now, and
gently mix them through with a fork.
You want to be careful doing this because you don't want to bash up the rice too much
and break the grains.
This is such a great, cheap recipe.
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All right, so I'm going to get the hot chicken.
It's a very yellow recipe, I have to say.
And I'm going to get all the juices and plump the chicken on top of the rice.
I'm going to garnish with a little more coriander, and it's ready to go!
So there we have it.
My delicious lemon-yogurt chicken, with fluffy pilau rice.
So I hope to see you again next time for another episode of my Taster Tenner series.
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