Spiced Chicken Pilaf with Mint Yogurt

Ingredients

• 1 tbsp olive oil, plus extra to drizzle
• 1 onion
• 2 garlic cloves
• 150g leftover roast chicken
• 2 tbsp baharat or similar Moroccan spice mix (see tip)
• 120g basmati rice
• 350ml chicken stock
• 3 spring onions
• Small handful fresh mint
• 200g Greek yogurt

Preparation

1. 1Heat the oil in a large sauté pan. Slice the onion, then fry gently for 5 minutes, turning the heat up towards the end to colour lightly. Crush in the garlic and fry for 2 minutes.
2. 2Chop the chicken, then add to the pan with the baharat and cook for 2-3 minutes. Add the rice and stock, then season. Simmer gently without stirring for 15 minutes or until the stock has been absorbed and the rice is cooked but still has a little bite. Finely slice the spring onions, then stir through the rice and cook for 2 minutes.
3. 3Finely chop the mint, then stir through the yogurt. Divide the pilaf between 2 plates. Add a dollop of yogurt, drizzle it with oil, season, then serve.