- 500g chicken thighs, cut into bite-sized chunks
- 200g basmati rice
- 1 tbsp finely grated lime rind
- 2 tbsp coriander
- lime wedges to serve
- Spoonfed Foods Garlic jam
- ✸pomegranate seeds
- ✸flaked almonds, toasted
- 1 small onion, quartered
- 1 garlic clove
- 2 green finger chillies
- 2.5cm piece of fresh ginger
- 1 tbsp ground allspice
- 1 1/2 tsp dried thyme
- juice of 1/2 lime
- 2 tbsp olive oil
Let's start cooking
To make the sauce, place all ingredients in a food processor or blender until smooth. Tip into a bowl and stir in the chucks of chicken. Cover and leave to stand for 5 minutes.
Cook the rice in a saucepan of lightly salted water for 10-12 minutes, until tender. Drain. Stir in the lemon rind and coriander, cover the pan with a clean tea towel and leave to stand.
Meanwhile, preheat the grill to hot. Thread the chicken onto 8 skewers (pre-soaked, if using wooden skewers). Cook the skewers under the preheated grill for 12-15 minutes, turning occasionally, until the chicken is cooked through.
Transfer to warmed serving plates. Serve immediately with the lime rind, coriander and lime wedges. Add some Spoonfed Foods garlic jam to taste.
✸The pomegranate seeds and toasted almonds flakes added as garnish by the food stylist/photographer for the purpose of the shoot. Add if desired.
Recipe by Parragon Books "Quick & Easy"