Spiced chicken skewers with coriander chutney and pilau rice
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 4
Marinating chicken in yoghurt, spices and harissa ensures the meat is tender and full of flavour. Serve with pilau rice and coriander chutney for a really delicious dinner.
Ingredients
For the marinated chicken
- 250g/9oz full-fat Greek-style yoghurt
- 2 tbsp cumin seeds, toasted
- 2 tbsp coriander seeds, toasted
- 1 tbsp fennel seeds, toasted
- 2 tbsp tomato purée
- 2 tbsp harissa paste
- 1 lime, juice only
- 4 garlic cloves, minced
- 5cm/2in piece fresh root ginger, peeled and grated
- 4 chicken thighs or breasts, skin removed and cut into cubes
For the pilau rice
- 2 tbsp vegetable oil
- 400g/14oz freshly cooked basmati rice
- 1 tsp cumin seeds, toasted
- 2 tbsp chopped fresh coriander, to garnish
For the coriander chutney
- 12g/⅓oz fresh mint, roughly chopped
- 25g/1oz fresh coriander, stalks included, roughly chopped
- 1 green chilli, seeds removed and roughly chopped
- 2 garlic cloves, roughly chopped
- 1 lime, juice only
- ¼ tsp sea salt
- 25–50ml/¾–2fl oz vegetable or rapeseed oil
Method
To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through.
To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander.
To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth.
Place the chicken skewers, rice and chutney on a serving platter and serve immediately.
