The fluffy rice with the tender, caramelized chicken breasts have a delicious lemon kick! It is a very versatile and easy to prepare dish, perfect for your Sunday or quick mid-week meals.
Serves: 4 Prep. time: 20′ Cooks in: 1:10′ Ready in: 1:30′
4 chicken breast filets, 200 g each
1 cup lemon marmalade
For the yogurt dip
300 g strained yogurt
½ garlic clove
20 g grated fresh ginger
50 g honey
15 fresh spearmint leaves
For the pilaf
1 cup long grain rice
2½ cups chicken stock
1 large onion, finely chopped
1 garlic clove, mashed
50 g raisins soaked in 100 ml black rum
1 tsp cumin
2 tbsp extra-virgin olive oil
4 tbsp parsley, finely chopped
salt, white pepper
For the yogurt dip: Mix all ingredients with salt and pepper and refrigerate until needed.
Grill chicken breasts until cooked through but juicy. Brush with lemon marmalade and grill for a little more until glazed and caramelized.
In the meantime prepare the pilaf: In a pan heat oil on low heat and cook onion and garlic until softened. Stir in rice and cook for another 15 minutes. Add raisins, stock, cumin and salt. Cover pan with baking parchment and lid simmer on low heat for 25 minutes. Remove pan from heat and rest for 15 minutes. Stir in parsley and season with salt and pepper. Serve pilaf with chicken and yogurt dip.
Και η συνταγή στα ελληνικά: Στήθος κοτόπουλου με μαρμελάδα λεμόνι