INGREDIENTS

Turmeric Chicken:

• 1-2 boneless, skinless chicken breast cut into 1 inch chunks
• Bunch of parsley, chopped
• 1/4 cup plain Greek yogurt
• 2 cloves garlic, coarsely chopped
• 2 tbs. Sanita’s raw turmeric paste
• 1 tsp. cumin powder
• Salt and pepper to taste
• Good drizzle of olive oil or ghee
• 2 lemons, halved for grilling

Golden Turmeric Rice:

• 1 cup basmati rice
• 2 cups chicken stock or vegetable broth
• 1 tablespoon Sanita’s Raw Turmeric Paste
• 1/2 onion, chopped
• Salt and pepper to taste
• Olive oil or ghee for drizzling

METHOD

Chicken:

1. Cut chicken in cube sized pieces that will fit in skewers. If using wood skewers, make sure to soak them before grilling so they don’t burn.
2. In a bowl add all the marinading ingredients (except the chicken of course and the grilling lemons). Mix until it forms a smooth paste. If it’s too thick, add a little more olive oil.
3. Pour turmeric yogurt marinade over chicken pieces & let it sit for about 30 minutes in fridge. You can do this while you prepare the rice. When ready, skewer the chicken and grill for about 5-8 minutes, or until chicken is done.
4. Grill lemons for your plate to garnish.

Rice:

1. In a pot, sauté your chopped onion in olive oil or ghee until it begins to caramelise. Add the rice to pot and sauté with onion for another minute.
2. Add Sanita’s raw turmeric paste. Stir well, making sure everything is mixed well. Season with salt & pepper.
3. Add stock and bring rice to a boil. Lower to a simmer & cover pot. Steam cook rice till it is done & no fluid is in pot. About 45 minutes.
4. When rice is done, fluff with fork. Finally, bring it all together.

Recipe by Sanita Health & Wellbeing.