We’re making mmmarinated chicken today, Chef! Yoghurt, garlic, lemon juice, fresh oregano & a special UCOOK spice mix combine to make this chicken shine! This succulent oven-roasted chicken is sided with a serving of leek & carrot jasmine rice and a zesty sun-dried tomato & cheese shaving salad.
Yoghurt-marinated Chicken & Rice
Yoghurt-marinated Chicken & Rice
with a sun-dried tomato salad
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Carrot
- Chicken
- Free-range Chicken Pieces
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- Italian-style Hard Cheese
- Jasmine Rice
- Leeks
- Lemon
- Salad Leaves
- Spice Mix
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
MARINATE
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes.
VEGGIES
Thoroughly rinse and roughly slice the halved Leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the Carrot pieces until turning lightly golden, 5-6 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes.
SAVOURY RICE
Add the rinsed rice and a pinch of salt to the pot with the Leeks. Pour in 150ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ROAST Chicken
Whilst the rice is on the go, place the marinated Chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade.
FRESH SALAD
In a salad bowl, combine a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings.
TIME TO EAT
Make a bed of the savoury rice. Top with the delicious yoghurt Chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!
MARINATE
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes.
VEGGIES
Thoroughly rinse and roughly slice the halved Leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the Carrot pieces until turning lightly golden, 5-6 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes.
SAVOURY RICE
Add the rinsed rice and a pinch of salt to the pot with the Leeks. Pour in 300ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ROAST Chicken
Whilst the rice is on the go, place the marinated Chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade.
FRESH SALAD
In a salad bowl, combine a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings.
TIME TO EAT
Make a bed of the savoury rice. Top with the delicious yoghurt Chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!
MARINATE
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes.
VEGGIES
Thoroughly rinse and roughly slice the halved Leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the Carrot pieces until turning lightly golden, 6-7 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes.
SAVOURY RICE
Add the rinsed rice and a pinch of salt to the pot with the Leeks. Pour in 450ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ROAST Chicken
Whilst the rice is on the go, place the marinated Chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade.
FRESH SALAD
In a salad bowl, combine a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings.
TIME TO EAT
Make a bed of the savoury rice. Top with the delicious yoghurt Chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!
MARINATE
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes.
VEGGIES
Thoroughly rinse and roughly slice the halved Leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the Carrot pieces until turning lightly golden, 6-7 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes.
SAVOURY RICE
Add the rinsed rice and a pinch of salt to the pot with the Leeks. Pour in 600ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ROAST Chicken
Whilst the rice is on the go, place the marinated Chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade.
FRESH SALAD
In a salad bowl, combine a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings.
TIME TO EAT
Make a bed of the savoury rice. Top with the delicious yoghurt Chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Yoghurt-marinated Chicken & Rice?
The preparation time for Yoghurt-marinated Chicken & Rice with a sun-dried tomato salad is between 35 and 50 minutes.
What is the total time required to make Yoghurt-marinated Chicken & Rice with a sun-dried tomato salad?
The total time required to make Yoghurt-marinated Chicken & Rice with a sun-dried tomato salad is between 50 and 65 minutes.
How many servings does Yoghurt-marinated Chicken & Rice provide?
4 servings
What are the main ingredients in Yoghurt-marinated Chicken & Rice?
Carrot, Chicken, Free-range Chicken Pieces, Fresh Oregano, Garlic Clove, Garlic Cloves, Greek Yoghurt, Italian-style Hard Cheese, Jasmine Rice, Leeks, Lemon, Salad Leaves, Spice Mix, Sun-Dried Tomatoes
What is the nutritional information of Yoghurt-marinated Chicken & Rice?
Calories: 1048, Carbs: 107 grams, Fat: grams, Protein: 69.9 grams, Sugar: 22 grams, Salt: 1032 grams
How do I prepare Yoghurt-marinated Chicken & Rice?
MARINATE: Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes. VEGGIES: Thoroughly rinse and roughly slice the halved leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the carrot pieces until turning lightly golden, 5-6 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes. SAVOURY RICE: Add the rinsed rice and a pinch of salt to the pot with the leeks. Pour in 300ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. ROAST CHICKEN: Whilst the rice is on the go, place the marinated chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade. FRESH SALAD: In a salad bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings. TIME TO EAT: Make a bed of the savoury rice. Top with the delicious yoghurt chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!
What should be prepared from my kitchen to make Yoghurt-marinated Chicken & Rice?
Carrot, Chicken, Free-range Chicken Pieces, Fresh Oregano, Garlic Clove, Garlic Cloves, Greek Yoghurt, Italian-style Hard Cheese, Jasmine Rice, Leeks, Lemon, Salad Leaves, Spice Mix, Sun-Dried Tomatoes
How many calories does Yoghurt-marinated Chicken & Rice have?
1048 calories
How much fat content does Yoghurt-marinated Chicken & Rice have?
grams
Woolies Products in this dish
