Lemon Rice & Turmeric Chicken

📝 Ingredients

• 600 g chicken breast
• 400 g plain yoghurt (150 g for the marinade, 250 g for the raita)
• 2 tsp turmeric + 1 ½ tsp ground cumin
• 2 garlic cloves + 15 g fresh ginger
• 2 lemons
• 280 g basmati rice
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 50 g unsalted roasted peanuts
• 1 cucumber (about 300 g)
• 15 g fresh coriander + 10 g fresh mint
• Salt

🍴 Utensils

• Mixing bowl
• Large saucepan
• Colander
• Large frying pan
• Grater
• Spatula

📖 Steps

1. In a mixing bowl, combine 150 g yoghurt, 1 tsp turmeric, 1 tsp ground cumin, the grated garlic and ginger, the juice of half a lemon and 1 level tsp salt. Cut the chicken into 1 cm strips, coat them well and leave to marinate in the fridge for 20 minutes.
2. Rinse the rice in several changes of water until the water is almost clear, then cook it for 9 to 10 minutes in a large pan of salted boiling water. Drain and spread it out on a large dish so it cools a little and the grains stay separate.
3. For the raita, grate the cucumber with its skin on, squeeze it firmly in your hands over the sink to remove as much water as possible, then mix it with 250 g yoghurt, ½ tsp ground cumin, the chopped mint and a pinch of salt. Chill until needed.
4. Heat 1 tbsp oil in a large frying pan over medium-high heat. Sear the chicken in two batches without crowding the pan, 5 to 6 minutes per batch, turning it, until golden and no longer pink in the centre. Set aside on a plate.
5. Wipe out the pan, heat the remaining oil over medium heat and toast the peanuts for 1 minute, stirring. Add the cumin seeds and let them sizzle for 20 to 30 seconds, until lightly browned and fragrant, without letting them blacken.
6. Add 1 tsp turmeric and stir for barely 10 seconds so it doesn't burn, then tip in the rice. Gently mix with the spatula for 2 to 3 minutes, until it is evenly yellow and piping hot.
7. Off the heat, drizzle with the juice of one and a half lemons, season with salt, mix and taste: the rice should be distinctly lemony. Sprinkle with chopped coriander and serve with the chicken and the well-chilled raita.