Please wait, the site is loading...
Serves: 2
Prep time: 20 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Tamsin Burnett-Hall
If you’ve bought an air fryer to reduce energy bills, it’s great for tender, juicy chicken.
Rate this recipe
See more recipes
Gluten-free Chicken Rice Dairy-free Thrifty recipes Air fryer recipes
Nutritional information (per serving)
Calories
533Kcal
Fat
10gr
Saturates
6gr
Carbs
66gr
Sugars
22gr
Protein
42gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Rate this recipe
Ingredients
- 1½ tsp cumin seeds
- 1 tsp sunflower oil
- 1 large carrot, coarsely grated
- 100g dried basmati rice
- 10g desiccated coconut (optional)
- 1 lime
- 7 tbsp dairy-free coconut yogurt (or use natural)
- 2 skinless chicken breast fillets
- 50g mango chutney
- 150g cucumber
- coriander or mint, to serve, optional
Step by step
- In a medium pan, gently fry 1 teaspoon of cumin seeds in the oil until fragrant. Add the carrot, rice, coconut if using, and a pinch of salt. Add 250ml boiling water from the kettle, bring to the boil and give it a good stir. Reduce the heat to low, cover and cook for 15 minutes or until the rice has absorbed all the liquid. Leave to stand until ready to serve.
- Meanwhile, preheat the grill and line the grill traywith foil (or preheat an air fryer to 200°C, with asilicone liner). Grate the zest from half the limeand mix with 2 tablespoons of the yogurt andsome seasoning. Slash the chicken a few timesand turn in the yogurt mixture to coat; transferto the tray and grill for about 8 minutes, or brushwith oil and cook in the air fryer for 8-10 minutes,until almost cooked through.
- Squeeze the juice from half the lime (cut the restinto wedges) and mix with the chutney and therest of the cumin seeds. Spoon over the chickenand cook for another 5-7 minutes until caramelised.
- Finely dice one-third of the cucumber then coarselygrate the rest. Squeeze excess liquid out of thegrated cucumber then mix with 5 tablespoonsof yogurt, a squeeze of lime juice from one of thewedges and seasoning, for a quick raita.
- Serve the chicken and raita with the rice and lime wedges, scattering over the diced cucumber and garnishing with coriander or mint if using.
