Sticky Indian Chicken Nibbles with Spiced Pilaf & Yoghurt

Sticky Indian Chicken Nibbles with Spiced Pilaf & Yoghurt

Ready in 40 minutes • Serves 6
This dish most recently appeared in Bargain Box (4 Nights For 6) on Sunday, March 6, 2022.
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Add a hint of India to your dinner with our delicious chicken nibbles in an Indian-inspired spiced sticky sauce. Enjoy the indulgent nibbles with a fresh crunchy salad, spiced rice pilau and creamy, cooling yoghurt.

Ingredients

Chicken

  • 200g Indian sticky chilli sauce
  • 1 drizzle of oil
  • 1500g free range chicken nibbles

Pilaf

  • 2 carrot, grated
  • 1 drizzle of oil
  • 450g basmati rice
  • 1 pack yellow spice
  • 3 1/4 cup chicken stock

To serve

  • 1 pinch of chilli flakes, optional
  • 150g yoghurt

Salad

  • 1 pack chopped cashew nuts
  • 2 tsp vinegar
  • 1 telegraph cucumber, diced 1cm
  • 1 twin pack baby bok choy, thinly sliced

Steps

  1. Preheat BBQ to medium-high or preheat oven to 220°C (or 200°C fan bake), if using.
  2. Pat chicken dry and toss with oil. Season with salt and cook chicken on BBQ for about 25 minutes, turning regularly, until cooked through. Brush chicken with the Indian sticky chilli sauce and cook for a further 5 minutes. Once glazed, add chicken to a large bowl and toss with remaining Indian sticky chilli sauce.
  3. Grate carrot. Heat oil in a medium pot on medium heat. Cook carrot and yellow spice for 2 minutes, stirring, until softened. Add rice, stock and a pinch of salt and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  4. While pilaf is cooking, thinly slice bok choy and dice cucumber. Combine in a medium bowl with a pinch of salt and vinegar. Toss cashews through.
  5. Rice topped with nibbles, yoghurt and a sprinkle of chilli flakes. Serve salad on the side.

Nutritional Information

Energy 3044 kj
728 kcal
Protein 59.1g
Carbohydrate 77.3g
Fat 19.7g