Paprika chicken with rice

Name: Paprika chicken with rice
Yield: Serves 2
Ingredients: 2 boneless chicken breasts with skin; 1 tablespoon harissa paste (we like Belazu Rose Harissa); a 250g pack Tilda Rizazz Mediterranean Tomato Basmati Rice; Natural yogurt, to serve; Lemon wedges, to serve

Published: 28 Feb 07
Updated: 18 Mar 24

Test kitchen approved

Try this easy paprika chicken recipe made with a dash of harissa and a dollop of yoghurt.

Serves 2
Ready in 15 minutes

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Ingredients

2 boneless chicken breasts with skin
1 tablespoon harissa paste (we like Belazu Rose Harissa)
a 250g pack Tilda Rizazz Mediterranean Tomato Basmati Rice
Natural yogurt, to serve
Lemon wedges, to serve

Method

Preheat the grill to medium-high. Make a few slashes in the chicken breasts. Place on a baking sheet and brush each all over with the harissa paste. Place under the grill and cook for about 12 minutes, turning halfway, until golden and cooked through.
Meanwhile, cook the pack rice according to the packet instructions.
Serve the chicken with the rice, some natural yogurt and lemon wedges, if you like.

Recipe from March 2007 Issue

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