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🍗 Chicken & poultry

Speedy rice bowl with lightly spiced yoghurt chicken

Fast chicken, sharp little salad, pickle-yoghurt drizzle nonsense

⏱️ Time estimate: about 35 minutes

Tender yoghurt chicken over rice with a parsley-heavy tomato and onion salad, plus a loose garlic-pickle yoghurt sauce and lots of sumac.

Speedy rice bowl with lightly spiced yoghurt chicken, rice, cucumber, tomatoes, and yoghurt drizzle

Ingredients

For the chicken

  • 4 boneless skinless chicken thighs
  • 2 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili flakes
  • 4 tablespoons natural yoghurt
  • Salt and pepper
  • Juice of 1/2 lemon

For the salad

  • 1 red onion
  • Handful of cherry tomatoes
  • Large handful flat-leaf parsley
  • 2 tablespoons sumac
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • Salt and pepper

For the drizzle and serving

  • 1/2 cup yoghurt
  • 1/4 cup pickle juice
  • 1 clove garlic, crushed
  • Salt and pepper
  • 2 portions cooked rice
  • Sliced cucumbers, fresh dill, and extra sumac for garnish

Instructions

  1. Cook the rice. Get your rice going first so the rest can move fast.
  2. Marinate the chicken. Cut the chicken into chunky strips and mix with the paprika, garlic powder, chili flakes, yoghurt, lemon juice, salt, and pepper. Marinate for a few hours if you can, or just keep rolling.
  3. Cook the chicken. Heat a generous glug of oil in a pan over medium heat and cook the chicken for about 12 minutes, stirring occasionally, until cooked through and lightly golden.
  4. Make the salad. Thinly slice the red onion and halve the tomatoes. Toss with chopped parsley, lemon juice, salt, pepper, olive oil, and sumac. Let it sit for 5 minutes.
  5. Mix the drizzle. Stir together the yoghurt, pickle juice, garlic, salt, and pepper. Add more pickle juice or water if you want it looser.
  6. Assemble. Spoon rice into bowls, top with the chicken and salad, then finish with cucumbers, dill, the yoghurt drizzle, and more sumac.