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PrintSpiced Chicken with Rice & Banana Raita
This easy baked chicken recipe is packed with aromatic, Indian-inspired spices. The banana raita served alongside is the perfect complement to the flavourful chicken.
![[+]](/images/uploads/recipes/2010/Nov/12/328_view.jpg)
Spiced Chicken with Rice & Banana Raita
4
boneless, skinless chicken breasts, whole
4
2 Tbsp
lime juice
30 mL
2 tsp
olive oil
10 mL
1/2 tsp
ginger, ground
2.5 mL
1 tsp
cumin, ground
5 mL
1 tsp
chili powder
5 mL
3/4 cups
coriander, ground
7.5 mL
1
banana, ripe
1
1 cup
plain yogurt, 2 - 4% MF
250 mL
1/2 tsp
garam masala
2.5 mL
1/8 tsp
cayenne pepper
0.8 mL
1/4 tsp
salt
1.25 mL
1 cup
basmati rice
250 mL
1 cup
frozen mixed vegetables
250 mL
4 sprigs
cilantro, for garnish
4 sprigs
Preparation
Serves 4
Cook time :
45 min
|
Preparation time :
15 min
Spiced Chicken with Rice & Banana Raita
1
Preheat oven to 350°F (180°C).
2
Place chicken in baking dish. Mix together lime and olive oil and brush on both sides of chicken pieces.
3
Mix together spices, except salt, in a small bowl. Sprinkle spices all over chicken pieces. Bake for approximately 40 minutes in oven or until the internal temperature of the chicken reaches 165°F (74°C). Flip halfway through baking and baste with pan juices.
4
Meanwhile, make raita by mashing banana and stirring into plain yogurt with garam masala, cayenne and salt.
5
Cook the rice according to package directions in unsalted water. During last few minutes add the frozen mixed vegetables and cover with lid and finish cooking.
6
Serve chicken on top of rice and pour pan juices over chicken. Garnish with sprigs of fresh cilantro (optional). Pass banana raita separately.
Notes: Note: This is surprisingly good for something so easy to make.
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