Tandoori chicken skewers with lemon, coconut and almond pilaf
Kids and adults alike will love this meal, full of flavour and fun. Kids love anything with chicken on skewers! You will need 8-10 bamboo skewers which should be soaked in water ahead of time to prevent burning.
|8||Chicken thighs, free-range, cut in half lengthways|
|2 Tbsp||Vegetable oil, or olive oil|
|3 Tbsp||Tomato paste|
|2 tsp||Tandoori paste|
|2 Tbsp||Vegetable oil|
|1||Large onion, brown, diced|
|2||Garlic cloves, minced|
|2 cups||Long grain rice, wild rice blend|
|¼ cup||Threaded coconut|
|⅓ cup||Slivered almonds|
|3½ cups||Chicken stock, (made from stock powder)|
|1||Lemon, juice & grated zest|
- Combine chicken with oil, lemon juice, tomato paste and tandoori seasoning. If you have time, marinate chicken for an hour, or up to 24 hours in the fridge.
- To make the pilaf, heat oil in a large-sized pot on medium heat and cook onion and garlic until soft and slightly browned (about 4-5 minutes).
- Add turmeric, cinnamon stick, rice, coconut and almonds and cook, stirring constantly, for 3-4 minutes, coating rice with oil well.
- Add sultanas, chicken stock, lemon zest and juice. Stir well and bring to the boil, then reduce to lowest heat and cover tightly with a fitting lid.
- Leave to cook for 15 minutes (do not lift lid during cooking).
- Turn off heat and leave rice, covered (again, do not lift lid), to steam, a further 8 minutes. Uncover and fluff up rice grains with a fork. Remove cinnamon stick. Keep rice warm.
- While rice is cooking, grill the chicken. Heat oven grill to 200C. Line a baking tray with baking paper. Thread 2 chicken slices on each skewer.
- Place on tray and season with salt. Cook under hot grill for 8-10 minutes each side.
- Combine all raita ingredients in a bowl. To serve, spoon some pilaf on each plate and accompany with 2 chicken skewers and some raita.