This dish is very tasty and takes no time to make. Its also very adaptable as you can use whatever vegetables are in season or what suits your taste buds.
Makes 7 Skewers (3-4 chicken pieces on each on skewer)
Rice can serve up to 5 people
Ingredients
(For the skewers)
1 Large boneless chicken breast
2 Red onions
1 Bell pepper
2 Handfuls of fresh coriander
3 Garlic cloves
1 tbs Green chilli paste or fresh green chillies
Salt
Pepper
1/2 Juiced lemon
1 tsp Cumin powder
1 tsp Coriander powder
1/4 tsp turmeric powder
1 tsp Fennel seeds
2 tbs Sunflower oil
Bamboo skewers
( For the rice)
2 Cups of rice
4 Cups of water
1 Stock cube
Salt
1 Onion
2 tbs Frozen sweetcorn
2 tbs Frozen sliced peppers
Frozen mushrooms (few pieces)
Sunflower oil
Method
Cut the chicken, pepper and red onions into cubes and keep to one side. Take a pestle and mortar or a grinder and pound together the fresh coriander, garlic and green chilli until it has turned into a paste.
Now add this as well as all the other skewer ingredients to the chicken and vegetables, marinate and feed threw the skewers. I used around 3-4 pieces of chicken per skewer and didn't overload to ensure it cooks evenly.
Set the chicken and veg skewers on to a baking tray and set aside. Pre heat the oven to 200oc or the equivalent and in the mean time get started on the rice.
Chop the onion and cook in some sunflower oil until translucent, add all the other ingredients except the rice and water and cook for a few minutes on a high heat. Now add the washed rice and water and stir thoroughly. Cook on a high heat until it bubbles then cover and reduce the heat to low. At this point put the skewers in the oven and both the skewers and rice will take approx 20 min to cook.
Serve with some green salad and enjoy.
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