Spiced chicken skewers with herby rice recipe
Try this delicious blend of herbs and spiced chicken skewers paired with a cool greek yogurt. Perfect for those summer get-togethers.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 566 calories / serving
Ingredients
- 6 boneless and skinless chicken thighs, cubed
- 3 tbsp curry paste
- 200g (7oz) fat-free Greek-style yogurt
- 1 tbsp sunflower oil
- 1 onion, chopped
- 1 tsp cumin seeds, roughly crushed
- 1 tsp ground turmeric
- 300g (10 1/2oz) basmati rice
- 200g spinach leaves, washed
- handful coriander, leaves picked and finely chopped
- 2 tbsp lemon juice
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Shop ingredientsEach serving contains
- Energy
- 2385kJ 566.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 70.5gProtein 35.6gFibre 3.6g
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Method
- Combine the chicken, curry paste and 2 tbsp of the yogurt in a non-metallic bowl and set aside to marinate for 15 minutes.
- Meanwhile, heat the oil in a large pan over a medium heat and cook the onion until just beginning to brown. Add the cumin, turmeric and rice and stir well.
- Add 450ml (3/4pt) water, cover, and simmer for 10 minutes. Turn off the heat and add the spinach. Cover and leave to rest for 5 minutes. Stir through the coriander and lemon juice.
- Thread the cubed chicken onto 4 skewers (if wooden soaked for 15 minutes). Put a griddle pan over a high heat until smoking hot. Put the skewers on the griddle and cook for 6-8 minutes, turning every 2 minutes, or until cooked through and no pink meat remains.
- If cooking on a barbecue, place onto the barbecue on a medium/high heat. Cook for 5-6 minutes; turning regularly until they are cooked through and no pink meat remains.
- Serve the chicken with the rice and the remaining yogurt.
- See more Summer recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
