Spiced Yogurt Grilled Chicken With Sun-Dried Tomato and Cashews Wild Rice
This meal was very last minute. My little brother was leaving town to go back to work, and cooking was the last thing on my mind. You can make this yourself with 10 minute prep, and less than 30 minutes of cooking.
SPICED YOGURT GRILLED CHICKEN
2 1/4 cups plain yogurt (18 oz; preferably whole-milk)
3 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
2 teaspoons salt
1 tablespoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/4 teaspoon cinnamon
6 skinless boneless chicken breast halves (2 1/4 to 2 1/2 lb total)
Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
While chicken is marinating, prepare grill for cooking. While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
Grill chicken (discard marinade) on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
SUN-DRIED TOMATO AND CASHEWS WILD RICE
12 dry-packed sun-dried tomatoes
1 tbsp olive oil
1 onion, finely chopped
Sea salt and black pepper
1 2/3 cups long grain and wild rice blend
1 tsp turmeric
4 cups hot vegetable stock
1 cup raw cashews
Put the sun-dried tomatoes in a heatproof bowl. Add just enough hot water to cover and leave to soak for about 15 minutes. Drain, chop coarsely and set aside. If using sun-dried tomatoes packed in oil, skip this step and just chop coarsely.
Meanwhile, heat the oil in a large heavy saute pan over low heat. Add the onion and a pinch of salt and cook gently for about 5 minutes until soft. Stir in the rice and turmeric until the grains are well coated.
Pour in the stock and increase the heat a little. Season with salt and pepper. Cook for about 5 minutes allowing the mixture to come to a boil, then stir. Reduce the heat slightly, cover and simmer gently for 20-25 minutes until all the stock has been absorbed and the rice is cooked. If the rice is drying out too much while cooking, add a little more hot vegetable stock or hot water.
Stir in the sun-dried tomatoes, then toast the cashews in a dry frying pan over low heat for 5 minutes until lightly golden. Add to the rice mixture and stir through. Season if needed.
SUN-DRIED TOMATO AND CASHEWS WILD RICE
12 dry-packed sun-dried tomatoes
1 tbsp olive oil
1 onion, finely chopped
Sea salt and black pepper
1 2/3 cups long grain and wild rice blend
1 tsp turmeric
4 cups hot vegetable stock
1 cup raw cashews
Put the sun-dried tomatoes in a heatproof bowl. Add just enough hot water to cover and leave to soak for about 15 minutes. Drain, chop coarsely and set aside. If using sun-dried tomatoes packed in oil, skip this step and just chop coarsely.
Meanwhile, heat the oil in a large heavy saute pan over low heat. Add the onion and a pinch of salt and cook gently for about 5 minutes until soft. Stir in the rice and turmeric until the grains are well coated.
Pour in the stock and increase the heat a little. Season with salt and pepper. Cook for about 5 minutes allowing the mixture to come to a boil, then stir. Reduce the heat slightly, cover and simmer gently for 20-25 minutes until all the stock has been absorbed and the rice is cooked. If the rice is drying out too much while cooking, add a little more hot vegetable stock or hot water.
Stir in the sun-dried tomatoes, then toast the cashews in a dry frying pan over low heat for 5 minutes until lightly golden. Add to the rice mixture and stir through. Season if needed.
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