Sticky Indian Chicken Nibbles with Seeded Pilaf & Yoghurt

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, August 21, 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 pilaf and creamy, cooling yoghurt.

Ingredients

Chicken

1000g free range chicken nibbles
1 drizzle of oil
1 pack Indian sticky chilli sauce

Pilaf

2 carrot, grated
1 drizzle of oil
1 pack seeded curry blend
300g basmati rice
2 1/4 cup chicken stock

Salad

1 twin pack baby bok choy, thinly sliced
1 telegraph cucumber, diced 1cm
1 bunch coriander, roughly chopped
2 tsp vinegar

To serve

100g yoghurt
1 pinch of chilli flakes, optional

Steps

Preheat oven to 220°C (or 200°C fan bake).
Pat chicken dry and toss with oil on a lined oven tray. Season with salt and cook on upper oven rack for 25 minutes, until cooked through. Turn once during cooking. Once cooked, toss with Indian sticky chilli sauce and return to oven for 5 minutes until sauce has reduced a little and coats chicken.
Grate carrot. Heat oil in a medium pot on medium heat. Cook carrot and seeded curry blend 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.
While pilaf is cooking, thinly slice bok choy, dice cucumber and roughly chop coriander. Combine in a medium bowl with a pinch of salt and vinegar.
Toss chicken to ensure well coated with Indian sticky chilli sauce.
Rice topped with nibbles, yoghurt and a sprinkle of chilli flakes. Serve salad on the side.

Nutritional Information

Energy	3128 kj 748 kcal
Protein	59.6g
Carbohydrate	79.5g
Fat	20.2g