The ICC Cricket World Cup has begun and its really got us all hooked onto our screens.Group matches have commenced and so has our betting.Sadly i lost 50 bucks yesterday on Pakistan vs West Indies but i hope to recover today on Zimbabwe vs Ireland.Really looking forward to 6 weeks of pure cricket pleasure.I’m glad that I’m in Africa now as the timings are perfect.Once i get back to HK we’ll have to stay up all night to see the matches.But it doesn’t really matter.Once in 4 yrs is a good enough excuse for that.We are supporting South Africa for the world cup champions as they are in excellent form.So keeping my fingers crossed….will definitely keep u all updated with the World Cup.Yesterday we had really simple lunch …the Lahme, and so i thought i’d indulge a bit today.Actually i thought of it last night and marinated the chicken beforehand.And that’s half the work done.At noon i simply grilled the chicken and made some lovely aromatic lemon rice.This for me ladies and gents is comfort food.Enjoy.


Ingredients for chicken marination (overnight)

  • 700 gms chicken
  • 3-4 tbsps sour yogurt
  • 1 tbsp crushed ginger
  • 1 tbsp crushed garlic
  • 3-4 green chillis chopped
  • hand full of mint
  • 1 tsp garam masala
  • 1 tbsp freshly toasted and ground cumin powder
  • salt

Rub all these into the chicken and cover and refrigerate overnight.

Ingredients for Lemon Rice

  • 1 cup basmati rice
  • 1 onion chopped
  • 1 green chilli chopped
  • 1 tsp mustard seeds
  • few Indian curry leaves
  • 1 tsp turmeric powder
  • 2-3 tbsps chopped corriander
  • 1 lime
  • salt to taste
  • 1 tbsp oil

In a pot heat the oil.When smoking hot add the mustard seeds and as they splutter add the curry leaves, onion and green chilli.When they soften a bit add in the washed rice and fry it on high flame for 1 min.Add the turmeric powder and salt and stir.Now add 1 and 1/2 cups water and cover and let it simmer on slow heat.When the rice is done add the corriander and squeeze the lime juice into it.The rice is ready.

Remove the chicken from the fridge 1 hr prior to cooking it to bring it to room temperature.Now from the prepared rice take about 2-3 tbsps and fill it in the cavity of the chicken and then tie up the chicken and drizzle some olive oil on top and grill in the oven for about 45 minutes.Remove and wrap in foil and allow it to rest for about 15 mins.To serve, cut open the thread and serve the chicken on the bed of the remaining rice.Onion rings go really well with this dish.

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Comment :

noreply@blogger.com (ces)

oh, sorry about your lost…hehe you’ve got a great chicken dish here anyway to comfort you:)…

noreply@blogger.com (esther)

this lemon rice sounds devine and i’ve never done a yogurt based marinade before. i think i might give it a try but maybe using couscous. thanks for helping me figure out my sunday lunch!!

noreply@blogger.com (Linda)

this is simply THE most beautiful presentation i’ve ever seen. fantastic photos as usual!

noreply@blogger.com (Varun)

I need to have this chicken wen ur down…yum yum…haha…

noreply@blogger.com (mae)

Hi Kate, what a great looking dish! I wish i was there to enjoy this with you… 🙂

Mae

noreply@blogger.com (ros)

It’s funny- I have become so used to seeing chickens trussed for cooking that for a second I wondered what it was you had there. Gosh- I live in such a sheltered place!

That marinade sounds delicious and the rice too. I make citrus rice in a very similar way sometimes!

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