Date Night Chicken with Pomegranate Rice

Ingredients

For the Chicken

150g Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

1 tbsp. of harissa

2 large chicken fillets

For the Rice

120g whole grain rice

1 pomegranate de-seeded

50g spinach, finely sliced

2 tbsp. shelled pistachios – roughly chopped

1 tbsp. dill, finely sliced and a few sprigs reserved to garnish

Lightly grated zest of a small orange

Juice of half of an orange

A glug of olive oil

Sea salt and freshly ground pepper

Garnish

½ cucumber, finely sliced

Small clove of garlic or half a large clove.

2 tbsp. of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

Prepare the chicken an hour or two before hand. Mix the harissa and the yogurt in a bowl score the chicken breast with a sharp knife an mix with the yogurt in the bowl, making sure that the chicken if fully coated, cover and refrigerate for minimum 1 hour.
Pre heat the oven to 200°C
Place the chicken on a baking tray and place in the preheated oven for 10 minutes, then reduce the heat to 170°C for 20 minutes. Remove from the oven and cover loosely with foil, allow to rest whilst preparing the rice.
Bring a pot of water to the boil, add the rice, bring back to the boil, it will take about 15 minutes to cook. When cooked strain over a sink and return to the pot, add the pomegranate seed, spinach, pistachio, dill, orange rind along with a dash of orange juice and olive oil. Season with salt and pepper.
In a separate bowl mix the sliced cucumber with very finely chopped garlic and the yogurt.
To serve divide the rice between two warmed plates, slice each of the chicken fillets and place on top, spoon over the cucumber in yogurt and finish with a few springs of dill.