Ingredients
For the Chicken
- 2 chicken breasts
- 200 g DODONI Greek yoghurt
- 1 tsp salt
- 1 tsp chili
- 1 tbs smoked paprika
- 1 tsp turmeric
- 1 tsp cumin
For the rice
- 250 g basmati rice
- 500 g water
- 2 tbsp olive-oil
- Salt
- A few drops of lemon juice
For the sauce
- 2 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 1 tbsp sugar
- 3 bay leafs
- 100 g water
- 10 cherry tomatoes
- 1 tbsp tomato paste
- 200 g DODONI Greek yoghurt
- Salt & Pepper
- 1/2 bunch of fresh coriander
Process
- In a mixing bowl, combine the yoghurt with the paprika, cumin, chili, turmeric, salt, and pepper and mix well.
- Cut the chicken into small pieces and place it in the marinade. Cover with cling film and refrigerate for at least 3 hours. Remove it from the fridge and place it in a pyrex. Preheat oven to 180 °C and bake for 15 minutes.
- Prepare the rice while the chicken is cooking.
- Boil the water in a pot, and then add the oil, salt, pepper, and lemon juice drops. Add the rice and stir well. Cook for about 10 minutes on low heat, until it absorbs all the water.
- Next, prepare the sauce in a deep pan.
- Start with the oil, and as soon as it begins to smoke, add the finely chopped onion and garlic.
- Add the sugar and bay leaf and stir.
- Quench with water and then add the tomato paste and the cherry tomatoes which you’ve already mashed in the blender.
- Stir in the yoghurt, salt, and pepper, and cook on low heat for 3-4 minutes.
- Then add the chicken to the sauce, along with the chopped coriander, and mix.
- Cook for another 2 minutes for the sauce to thicken, then turn off the heat and let it caramelize with the lid on.
