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Ingredients:
8 x flat iron chicken
400g rice
True foods chicken stock
butter
2 whole red onions cut into quarters
bunch fresh coriander or parsley
pomegranate seeds
6 large tbsp greek yoghurt
1/2 tsp ground cumin
pinch salt
Method:
Pre heat the oven to 180 deg C. Roast the chicken skin side up, and the red onions drizzled in oil and seasoned with salt for 25mins.
The chicken should have a crispy skin and the onion should be browning on the edges.
Cook rice in chicken stock till cooked, add a knob of butter and let the rice steam while you prepare everything else.
While cooking the chicken, mince 1/2 clove garlic to a paste.
Add paste into the yoghurt with cumin and salt, mix well.
To plate:
Fluff up rice add the chicken and red onions on top.
Dollop yoghurt then garnish with pomegranate seeds and the fresh herbs.
