Barbecue chicken with Persian rice salad

Turn on the BBQ for these easy spiced chicken thighs served with sweet and nutty Persian rice.

• 1 1/2 cups (300g) basmati rice
• 1 teaspoon ground turmeric
• 8 small Coles RSPCA Approved Chicken Thigh Fillets
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1/3 cup (55g) currants
• 8 dried apricots, thinly sliced
• 1/4 cup (35g) pistachio kernels, chopped
• 2 tablespoons toasted pine nuts
• 1/2 cup (140g) Greek-style yoghurt
• 1/4 cup fresh mint leaves, chopped
• 1/2 small garlic clove, crushed

Energy 1635kJ	Fat saturated 5.00g
Fat Total 24.00g	Carbohydrate sugars 17.00g
Carbohydrate Total 46.00g	Dietary Fibre 6.00g
Protein 39.00g	Cholesterol mg
Sodium 179.00mg

All nutrition values are per serve.

1. Step 1

   Place the rice, half the turmeric and 2 1/4 cups (560ml) water in a medium saucepan. Bring to the boil. Reduce heat to very low. Cover and simmer for 10 mins or until liquid is absorbed. Set aside, covered, for 2 mins. Transfer to a large bowl.

2. Step 2

   Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.

3. Step 3

   Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.

4. Step 4

   Add currants, apricot, pistachio and pine nuts to the rice. Season. Stir until well combined. Combine yoghurt, mint, garlic and 1 tbs water in a bowl. Season.

5. Step 5

   Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.