Mild Peri Peri Chicken with Veggie Packed Rice Yoghurt and Mint

In a bowl combine the chicken thighs, half the lemon juice, brown sugar and Portuguese seasoning (red coloured spice packet) and a drizzle of oil. Leave to marinate for 10 minutes or up to 2 hours.

Dice brown onion and red capsicum. Rinse basmati rice in cold water. Heat pan over medium heat, add a drizzle of oil. Fry the onions and capsicum for 2-3 minutes until translucent . Add the coriander/cumin/turmeric and the basmati rice, cook a further minute. Add 3 cups of water and a pinch of salt. Simmer 15 minutes until rice is tender.

Tip! You may not need all the onion.

Heat a pan over medium high heat and add a drizzle of oil. Seal the chicken on each side for 2 minutes or until caramelised, lower the temp and cook for a further 5-7 minutes, turning often until cooked through.

Remove husk from the corn. Stand the corn vertically on a chopping board and run a sharp knife down, cutting off the kernels. Add the corn kernels and peas to the rice and cook for a further minute. Fluff the rice, adding a drizzle of lemon juice and salt and pepper to taste.

On a platter or serving plates, serve the rice, topped with the chicken. Dollop over the Greek yoghurt and pick mint leaves, tear or roughly chop them and add to the finished dish.

In a bowl combine the chicken thighs, half the lemon juice, brown sugar and Portuguese seasoning (red coloured spice packet) and a drizzle of oil. Leave to marinate for 10 minutes or up to 2 hours.

Dice brown onion and red capsicum. Rinse basmati rice in cold water. Heat pan over medium heat, add a drizzle of oil. Fry the onions and capsicum for 2-3 minutes until translucent . Add the coriander/cumin/turmeric and the basmati rice, cook a further minute. Add 3 cups of water and a pinch of salt. Simmer 15 minutes until rice is tender.

Tip! You may not need all the onion.

Heat a pan over medium high heat and add a drizzle of oil. Seal the chicken on each side for 2 minutes or until caramelised, lower the temp and cook for a further 5-7 minutes, turning often until cooked through.

Remove husk from the corn. Stand the corn vertically on a chopping board and run a sharp knife down, cutting off the kernels. Add the corn kernels and peas to the rice and cook for a further minute. Fluff the rice, adding a drizzle of lemon juice and salt and pepper to taste.

On a platter or serving plates, serve the rice, topped with the chicken. Dollop over the Greek yoghurt and pick mint leaves, tear or roughly chop them and add to the finished dish.