Ingredients
2 garlic cloves
2 red chillies, tops removed
30g fresh ginger, roughly chopped
1 tbsp olive oil
1 tsp cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tbsp smoked paprika
2 tsp garam masala
1 tbsp ground turmeric
Juice 1 lemon, plus wedges to serve (optional)
450ml full-fat greek yogurt, plus extra to serve
8 British free-range skinless boneless chicken thighs, cut into 3-4cm chunks
2 red peppers, deseeded and cut into 3cm pieces
2 courgettes, sliced 1.5cm thick
For the rice salad
200g Microwave wild and basmati rice
150g green beans, trimmed
125g baby leaf spinach
2 ripe avocados, stoned, peeled and sliced
150g cherries, stoned, halved
Bunch fresh mint, leaves roughly chopped
Bunch fresh coriander, leaves roughly chopped
Bunch fresh flat leaf parsley, leaves roughly chopped
For the dressing
1 red chilli, deseeded and finely chopped
Juice 3 limes
5 tbsp olive oil
You’ll also need…
8 large metal skewers/ Wooden Skewers (Pre-soak in water)
Method:
In a small food processor, whizz the garlic, whole chillies, ginger, olive oil and all the spices with a large pinch of salt. Add the lemon juice and a splash of water to make a paste (or pound in a pestle and mortar).
Mix together the paste and yogurt in a bowl large enough to hold the chicken.Toss the chicken pieces in the yogurt marinade to coat, then cover and chill for at least 3 hours.
For the rice salad: Cook the rice in the microwave for the time instructed on the pack. Meanwhile, boil a pan of water and cook the green beans for 2-3 minutes until just tender, drain and refresh under cold water, then drain again and set aside with the rice. Mix all the dressing ingredients together and season to taste.
When the chicken has marinated enough, divide the chunks evenly among the metal skewers, alternating with pieces of pepper and courgette. Heat a frying pan, grill or barbecue. Cook the skewers on a medium-high heat for 15-20 minutes, turning regularly, until the chicken is cooked through. If cooking in a frying pan, you’ll need a to add a little oil to stop the meat sticking.
To assemble the salad put the cooled rice and beans in a large serving bowl and toss through the spinach, avocados, cherries, herbs and seasoning. Just before serving, stir through the dressing, taste and adjust the seasoning. Serve with the skewers, extra yogurt and lemon wedges (optional)
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