Chicken Joojeh with Cranberry Tahdig
By M&S Food
Published on 01 September 2025
Shelina’s recipe for chicken joojeh is all about punchy flavour and crispy golden rice, as seen on Cooking with the Stars. It’s served with a tangy radish salad, creamy yoghurt, and a buttery scatter of fruit and nuts. It’s just the thing for a weekend feast.Time and servings
1 hr 35 minsTotal time
2Servings
35 minsPrep time
1 hrCooking time
Ingredients
- 200g Greek yoghurt, plus 2tbsp
- ½ lemon, juice only
- 1½ tsp ground turmeric
- ½ tsp cumin
- 2 tsp garlic paste
- ½ tsp ground coriander
- 1 tsp salt
- 300g boneless and skinless chicken thighs, cut into 2cm cubes
- 200g radishes, thinly sliced
- 30ml white vinegar
- 1 tsp sugar
- 15g dill, roughly chopped
- 300g basmati rice
- 1 tbsp olive oil
- 90g butter
- ½ jar M&S Roasted Red Pepper & Tomato Mezze Dip
- 1 cucumber, finely diced and deseeded
- 10g mint, finely chopped
- 1 garlic clove, crushed
- 50g cranberries
- 50g jumbo golden raisins
- 25g flaked almonds
Method
Step 1
In a large mixing bowl, combine 100g of the Greek yoghurt, the lemon juice, ½ tsp of the ground turmeric, the cumin, garlic paste, ground coriander and ½ tsp of the salt. Add the chicken and mix well to coat. Cover and leave to marinate in the fridge for at least 10 mins, ideally overnight. Meanwhile, turn your grill to high.Step 2
For the pickled radish salad, add the radishes to a bowl with the white vinegar, sugar and the remaining ½ tsp salt. Set aside to infuse for 20 mins, then stir through the dill before serving.Step 3
Soak the bamboo skewers in water, then thread the chicken onto them. Place the skewers on a foil-lined baking tray and grill for 6 mins on each side, until cooked through and charred.Step 4
While the chicken grills, heat a large pan filled with 600ml water over a medium-high heat. Once boiling, add the rice and cook for 6-8 mins, until slightly tender but still firm. Drain the rice. In a large, non-stick pan, heat the olive oil and 40g of the butter over a medium heat. Lower the heat, stir in 2 tbsp of the Greek yoghurt, then add the rice in layers, packing it down gently. Use the handle of a spoon to poke 5 large holes into the rice. Reduce the heat to low, cover the pan with a clean kitchen towel and the lid, and cook for 30 mins, checking occasionally to ensure it’s not burning.Step 5
Meanwhile, add the roasted pepper and tomato dip to a blender with 100ml water and blitz until smooth. In a separate bowl, mix the cucumber, the remaining 100g Greek yoghurt, the mint and crushed garlic; season with pepper.Step 6
To make the topping, melt the remaining 50g butter in a small pan over a medium heat. Add the cranberries, raisins, and almonds and simmer for 2-3 mins until golden. Stir in the remaining 1 tsp ground turmeric.Step 7
To serve, carefully flip the rice pan onto a serving platter. Cover the crispy tahdig with the buttery fruit and nut mix. Add a dollop of the pepper and tomato sauce to each plate and top with the chicken skewers and radish salad. Serve the tahdig and cucumber yoghurt alongside.