Gluten-free recipe for one-pot pistachio chicken with coconut rice

1. Flatten the chicken from the centre by wrapping it in cling film and patting it with a hammer.

2. Combine all the marinade ingredients in a bowl and let the chicken marinate for at least 24 hours minimum, 48 hours maximum.

3. Combine pistachio powder with crushed oats, sea salt, and paprika. Gently bread the chicken from both sides.

4. Heat oil in a skillet (heat temperature 180C), and pan-fry it from both sides until light brown and cooked through.

For the coconut rice:

1. Heat oil in a saucepan over medium heat. Add shredded coconut; cook, stirring constantly, until golden brown, three to five minutes. Remove from heat. Pour in rice and salt in the same pan. Stir until coated with oil.

2. Reduce heat to low. Cook the rice, stirring constantly, until rice turns pasty white, three to five minutes.

3. Bring water to a boil in a separate saucepan.

4. Stir boiling water into the rice mixture. Cover and cook until most of the water is absorbed, for 10 to 15 minutes. Turn off the heat; let sit until the remaining water is absorbed, about five minutes. Fluff rice with a fork.

For the zaatar tzatziki:

1. Lightly squeeze liquid from the grated cucumber between your palms to remove excess moisture. Transfer to a serving bowl.

2. Add the yoghurt, olive oil, fresh zaatar, lemon juice, garlic, and salt to the bowl, and stir all together. Let the mixture rest for five minutes to allow the flavours to meld. Optional additional chopped fresh zaatar to garnish.

To assemble:

1. Add coconut rice to the base of a plate.

2. Cut the chicken breast into thin slices, and place on top of the rice.

3. Place a dollop zaatar tzatziki on top and serve. Enjoy!

Recipe courtesy: Two Neighbors, Dubai

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This recipe was a part of the Brand Dubai Ramadan Recipes Guide