Recipe courtesy of Irish Yogurt Clonakilty and Eunice Power
Ingredients
- 150g Irish yogurt Clonakilty Whole milk natural yogurt
- 1 Tablespoon of Harissa
- 2 Large chicken fillets
- 120g Whole grain rice
- 1 Pomegranate de seeded
- 50g spinach , finely sliced
- 2 Tbsp shelled pistachios – roughly chopped
- I tablespoon of dill , finely sliced and a few sprigs reserved to garnish
- Lightly grated zest of a small orange
- Juice of half an orange
- A glug of olive oil
- Sea salt and freshly ground pepper
- ½ Cucumber , finely sliced
- Small clove of garlic or half a large clove.
- 2 Tablespoons of Irish yogurt Clonakilty Whole milk natural yogurt
Method
- Prepare the chicken an hour or two before hand. Mix the harissa and the yogurt in a bowl score the chicken breast with a sharp knife an mix with the yogurt in the bowl, making sure that the chicken if fully coated, cover and refrigerate for minimum 1 hour.
- Pre heat the oven to 200C
- Place the chicken on a baking tray and place in the preheated oven for 10 miutes then reduce the heat to 170 for 20 minutes. Remove from the oven and cover loosely with foil, allow to rest whilst preparing the rice.
- Bring a pot of water to the boil, add the rice , bring back to the boil, it will take about 15 minutes to cook. When cooked strain over a sink and retur to the pot, add the pomegranate seed, spinach, pistachio, sill, orange rind along with a dash of orange juice and olive oil. Season with salt and pepper .
- In a separate bowl mix the sliced cucumber with very finely chopped garlic and the yogurt.
- To serve divide the rice between two warmed plates, slice each of the chicken fillets and place on top, spoon over the cucumber in yogurt and finish with a few springs of dill.
