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Sweat off the pepper, onion, garlic, salt and coriander stalks in a pan for a few minutes until softened. Add three handfuls of basmati rice and 1 chopped tinned tomato. Add chicken stock to cover the ric. Bring to the boil then simmer with the lid on. Once cooked, add some chopped coriander and leave to stand for 5mins.
Place the chicken onto skewers and cook for a couple of minutes on each side on a griddle / skillet until golden and cooked through.
Fold the yoghurt into the chicken adding the croutons, sesame seeds & pine nuts.
Serve the chicken with the rice on a plate with the flatbread, or wrap up if you're on the move.