Yoghurt Roast Chicken with Carrots and Cumin Rice

• 1kgbone-in, skin-on chicken thighs, about 8
• 250gGreek yoghurt
• 30mllemon juice
• 2gfinely grated lemon zest
• 3garlic cloves, crushed
• 2 tspground coriander
• 2 tspsweet paprika
• 2 tspground cumin
• 3 tbspolive oil, divided
• fine salt, to taste
• black pepper, to taste
• 600gcarrots, cut into thick batons
• 2red onions, cut into thick wedges
• 240gdrained chickpeas (about 1 × 400g tin), rinsed
• 300gbasmati rice, rinsed well
• 1 tspground cumin
• 600mlwater
• 15gmint leaves, torn into small irregular pieces (optional)

Method

1. 1Stir the yoghurt, lemon zest and juice, garlic, coriander, paprika, 2 tsp cumin, 1 tbsp olive oil, salt and pepper in a large bowl. Add the chicken and turn until every piece is coated.
2. 2Cover and chill for 2 hours until the chicken is evenly stained with the spiced yoghurt. Take it from the fridge while you heat the oven to 220°C, 200°C fan, gas mark 7.
3. 3Toss the carrots, red onions and chickpeas with the 1 tbsp olive oil, salt and pepper in a large roasting tin. Roast for 15 minutes until the onion edges are beginning to colour.
4. 4Lift the chicken from the marinade, letting the excess drip back into the bowl, and set it skin-side up over the vegetables. Roast for 40 minutes until the skin is deeply golden and the thickest part of the chicken reaches 75°C for 30 seconds.
5. 5When the chicken has 20 minutes left, heat the remaining 1 tbsp olive oil in a medium saucepan over a medium heat and toast the remaining cumin for 30 seconds until fragrant. Add the rice, stir for 1 minute until the grains look glossy, then pour in the water and add a pinch of salt.
6. 6Bring the rice to the boil, cover tightly and cook over a low heat for 10 minutes until small steam holes appear across the surface. Remove from the heat and leave covered for 10 minutes until the grains are tender and separate.
7. 7Rest the chicken tray for 10 minutes until the juices settle back into the meat. Fluff the rice with a fork and fold through a few spoonfuls of the roasted carrot, onion and chickpea juices.
8. 8Spoon the cumin rice onto plates, then add the chicken, carrots, onions and chickpeas. Scatter with the torn mint, if using.

Per serving

kcal

605

protein

18.7g

fibre

11.9g

carbs

96.7g

fat

16g