Jasmine Rice with Orange Yogurt Chicken

Instructions

1. 1

   In a large bowl, combine the natural yogurt, orange zest, orange juice, olive oil, salt, black pepper, and paprika. Mix well to create the marinade.

2. 2

   Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

3. 3

   Rinse the jasmine rice under cold water until the water runs clear. Place the rice in a saucepan with 400 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.

4. 4

   While the rice is cooking, preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off.

5. 5

   Grill or pan-fry the chicken thighs for 5-7 minutes per side, or until fully cooked and golden brown on the outside.

6. 6

   Slice the cooked chicken thighs.

7. 7

   Fluff the jasmine rice with a fork and divide it among serving plates. Top with the sliced orange yogurt chicken.

8. 8