GR
EN
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
FOR THE CHICKEN
200 g yoghurt 
1 ts smoked paprika
1 ts cumin
1 ts chilli
1 ts turmeric
100 g feta cheese
FOR THE SAUCE
2 tbs olive oil
1 onion
2 cloves of garlic
1 tbs sugar
1 bay leaf
100 g water
10 cherry tomatoes
1 tbs tomato paste
100 g yoghurt
Salt & Pepper
Half a bunch of fresh coriander
FOR THE RICE
250 g basmati rice
500 g water
2 tbs oil
Salt & Pepper
A few drops of lemon juice 
PREPARATION 
In a mixing bowl, combine the paprika, cumin, chilli, turmeric, salt, and pepper.
Mix in the yoghurt well.
EXECUTION 
Cut the chicken into small pieces and combine it with the marinade in a mixing bowl. Cover with cling film and refrigerate the chicken for at least 3 hours. Remove it from the fridge and place it in a pyrex with the grated feta on top.
Preheat oven to 180 °C and bake for 15 minutes.
Prepare the rice while the chicken is cooking.
Boil the water in a pot, and then add the oil, salt, pepper, and lemon juice drops.
Add the rice and stir well.
Simmer for about 10 minutes on low heat, until it absorbs all the water.
Next, prepare the sauce in a deep pan.
Start with the oil, and as soon as it begins to smoke, add the finely chopped onion and garlic.
Add the sugar and bay leaf and stir.
Quench with water and then add the tomato paste and the cherry tomatoes which you've already mashed in the blender.
Stir in the yoghurt, salt, and pepper, and cook on low heat for 3-4 minutes.
Then add the chicken to the sauce, along with the chopped coriander, and mix.
Cook for another 2 minutes for the sauce to thicken, then turn off the heat and let it caramelize with the lid on.
