members recipes

Serves 2

Ingredients
2 Chicken Breasts
Swig of olive oil
½ tsp smoked paprika
½ tsp cayenne pepper
½ tsp cumin (powder)
Salt & pepper
300g Greek Yoghurt
Naan Bread, fried in 1tsp butter and cut into croutons
Fresh coriander
Sesame Seeds & toasted pine nuts
2 x flatbreads

RED RICE
3 handfuls of Basmati Rice
1 Green pepper, cubed
1 Onion
Tin of plum tomatoes (1 tomato, save the rest for the bloody Mary)
Chicken stock

Optional for bloody Mary
Vodka
Worcestershire sauce
1 stick of celery

Method
Cube the chicken and marinate it in olive oil, spices and seasoning for around 2 hours if possible.

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.