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
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