Chicken Skewers with Spicy Rice

1

Serves 2 people

For the Skewers:

  • 300g skinless chicken breast
  • 1 large courgette
  • 1 large red onion
  • 1 large red pepper
  • 100g cherry tomatoes
  • Spices for marinating – I like to use Asda’s Tikka Spice Blend
  • 2 tbsp extra virgin olive oil

For the Spicy Rice:

  • 100g brown rice
  • 1 large red onion
  • 2 tsp turmeric
  • 1 tsp hot chilli powder
  • 1 tsp extra virgin olive oil
  • 4-6 cups of water

Chop the chicken breast into chunky pieces and marinate in 1 tbsp olive oil and 2 tbsp spices. Leave for 30 minutes or longer in the fridge.

Chop one large onion finely and gently fry in 1 tsp olive oil. Once the onion has softened, add in the brown rice and 2 cups of water. Leave to simmer, and once that water has absorbed, add in another 2 cups, along with the turmeric and chilli powder. Leave to simmer until water is absorbed and continue to add more water until the rice is cooked and fluffy.

Whilst that is cooking, chop the courgette, red onion and pepper into chunky pieces.

Thread the chicken, courgette, onion, pepper and cherry tomatoes onto skewers. Brush with the remainder of the olive oil and grill under a medium heat for 15-20 minutes, until the chicken is cooked, remembering to turn half way through.

Serve on a bed of spicy rice.

*TIP* If using wooden skewers, soak them in water for 30 minutes prior to cooking to save them from burning.




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