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1
For the Chicken: In a large zip top bag combine yogurt, curry powder, pepper flakes, garlic, ginger, 1 teaspoon salt, white wine and lemon juice. Add chicken and refrigerate 20 minutes.
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2
For the Spiced Pilaf **: Meanwhile, heat 1 tablespoon oil in a medium pot over high heat. Add ground cinnamon, ground cloves and bay leaves. Saute 1 minute. Add onion, reduce heat to medium, and saute until golden, about 8 minutes. Add chicken broth and bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 20 minutes, or until all water is absorbed. If desired, stir in peas. Remove bay leaves before serving.
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3
While rice is cooking, heat grill or grill pan and brush with oil. Remove chicken from marinade and shake off any excess. Grill chicken until cooked through, about 2-3 minutes per side. Keep warm.
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4
For the Cucumber Riata: In a medium bowl combine yogurt, cucumber, tomato, cilantro and mint. Season with salt and pepper to taste.
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5
Serve chicken over rice (be sure to remove bay leaves) and top with sauce.
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6
** To prepare the Spiced Pilaf with a more authentic rice texture and seasoning mixture, try this tip: Rinse rice until water is fairly clear. Place rinsed rice in a bowl and cover with water. Soak rice at least 15 minutes (maximum 2 hours). Drain rice and cook according to package or recipe directions above. Instead of using ground cinnamon and ground cloves, substitute 1 stick of cinnamon and 8 whole cloves for the ground ingredients. Be sure to remove the cinnamon stick and whole cloves before serving.
