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Barbecue chicken with Persian rice salad

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  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar

Make this barbecue chicken the newest addition to your dinner rotation. Served with Persian rice salad and tangy yoghurt sauce, it’s bound to be a winner.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + resting time
Barbecued chicken thighs served with a Persian rice salad

Ingredients

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

Nutritional information

Per Serve: Energy: 2378kJ/569 Cals (27%), Protein: 39g (78%), Fat: 24g (34%), Sat fat: 5g (21%), Carb: 46g (15%), Sugar: 17g (19%), Fibre: 4g (13%), Sodium: 179mg (9%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the rice, half the turmeric and 2¼ 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.

Barbecue chicken with Persian rice salad

Barbecue chicken with Persian rice salad
  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + resting time
Ingredients
  • 1 1/2 cups (300g) basmati rice
  • 1 tsp ground turmeric
  • 8 small Coles RSPCA Approved Chicken Thigh Fillets
  • 1 tbs extra virgin olive oil
  • 1 tsp ground cumin
  • 1/3 cup (55g) currants
  • 8 dried apricots, thinly sliced
  • 1/4 cup (35g) pistachio kernels, chopped
  • 2 tbs toasted pine nuts
  • 1/2 cup (140g) Greek-style yoghurt
  • 1/4 cup mint leaves, chopped
  • 1/2 small garlic clove, crushed
    Description

    Make this barbecue chicken the newest addition to your dinner rotation. Served with Persian rice salad and tangy yoghurt sauce, it’s bound to be a winner.

    Method
    1. Step 1

      Place the rice, half the turmeric and 2¼ 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.