Yogurt-Marinated Chicken Saleeg

Ingredients

• 1.2 kg chicken pieces
• 400 g NADA Plain Greek Yogurt, divided
• 2 garlic cloves, grated
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1 1/2 tsp salt, divided
• 300 g short-grain rice, rinsed
• 750 ml chicken stock
• 500 ml milk
• 2 tbsp butter
• 2 tbsp toasted almonds
• Daqqus sauce, to serve

How to prepare

1. Mix 200 g of the Greek yogurt with half the garlic, the lemon juice, cumin, cardamom and 1 tsp salt. Coat the chicken and marinate for 1 hour.
2. Roast the chicken in a preheated oven at 220 C for 35 to 40 minutes until golden and fully cooked.
3. Meanwhile, cook the rice in the stock over low heat until very soft. Add the milk and butter, stir until creamy, then season with the remaining salt.
4. Mix the remaining Greek yogurt with the remaining garlic. Serve the chicken over the saleeg with the garlic yogurt, toasted almonds and daqqus.