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Spiced chicken skewers with coriander chutney and pilau rice

 

Preparation time
1-2 hours

Cooking time
less than 10 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

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

  1. 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.

  2. 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.

  3. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth.

  4. Place the chicken skewers, rice and chutney on a serving platter and serve immediately.

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