Chicken skewers with apple and pea chutney recipe
Marinated chicken and zingy chutney are a match made in culinary heaven. Using Greek yogurt in the marinade for this easy chicken dish gives the meat a lovely crust when cooked and the chutney is a great way to incorporate more vegetables into your meal. Serve with wholegrain or wild rice.
Recipe from The Doctor’s Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99, out now).
Ingredients
- 300 g boneless, skinless chicken thighs, cut into 4cm (1.5 inch) cubes
- 1 tsp coconut oil
- 1 red onion, thinly sliced
- 5 cm (2 inch) piece of root ginger, peeled and grated
- 2 green cardamom pods
- 100 g spinach, finely chopped
- 25 g cherry tomatoes, halved
- 15 g coriander, leaves and stalks finely chopped
- 1 pinch sea salt and black pepper
- 10.6 oz boneless, skinless chicken thighs, cut into 4cm (1.5 inch) cubes
- 1 tsp coconut oil
- 1 red onion, thinly sliced
- 5 cm (2 inch) piece of root ginger, peeled and grated
- 2 green cardamom pods
- 3.5 oz spinach, finely chopped
- 0.9 oz cherry tomatoes, halved
- 0.5 oz coriander, leaves and stalks finely chopped
- 1 pinch sea salt and black pepper
- 10.6 oz boneless, skinless chicken thighs, cut into 4cm (1.5 inch) cubes
- 1 tsp coconut oil
- 1 red onion, thinly sliced
- 5 cm (2 inch) piece of root ginger, peeled and grated
- 2 green cardamom pods
- 3.5 oz spinach, finely chopped
- 0.9 oz cherry tomatoes, halved
- 0.5 oz coriander, leaves and stalks finely chopped
- 1 pinch sea salt and black pepper
- 3 garlic cloves
- 4 cm (1.5 inch) piece of root ginger, peeled
- 1 green chilli, deseeded
- 25 g Greek yogurt
- 1 tsp ground cumin
- 1 tsp ground fennel
- 1 tsp ground cinnamon
- 3 garlic cloves
- 4 cm (1.5 inch) piece of root ginger, peeled
- 1 green chilli, deseeded
- 0.9 oz Greek yogurt
- 1 tsp ground cumin
- 1 tsp ground fennel
- 1 tsp ground cinnamon
- 3 garlic cloves
- 4 cm (1.5 inch) piece of root ginger, peeled
- 1 green chilli, deseeded
- 0.9 oz Greek yogurt
- 1 tsp ground cumin
- 1 tsp ground fennel
- 1 tsp ground cinnamon
- 15 g coriander, leave and stalks
- 1 lime (grated zest and juice)
- 1 red chilli, deseeded
- 75 g peas (fresh or thawed)
- 1 apple, cored or roughly chopped
- 0.5 oz coriander, leave and stalks
- 1 lime (grated zest and juice)
- 1 red chilli, deseeded
- 2.6 oz peas (fresh or thawed)
- 1 apple, cored or roughly chopped
- 0.5 oz coriander, leave and stalks
- 1 lime (grated zest and juice)
- 1 red chilli, deseeded
- 2.6 oz peas (fresh or thawed)
- 1 apple, cored or roughly chopped
Details
- Cuisine: British
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- First, make the marinade. Blend the garlic, ginger and chilli in a blender or food processor until finely chopped.
- Transfer to a bowl, add the yoghurt, cumin, fennel and cinnamon, season well and mix.
- Add the chicken pieces and coat them in the marinade. Leave for at least 20 minutes (ideally overnight, covered, in the fridge).
- Preheat the grill to medium. Push the marinated chicken pieces onto the skewers and line them on a rack under the grill.
- Cook for 22–25 minutes, until lightly charred, turning them halfway through to ensure they cook evenly.
- While the chicken skewers are cooking, melt the coconut oil in a saucepan over a medium heat, add the onion, ginger and cardamom pods and sauté for 1–2 minutes until soft.
- Fold in the spinach, tomatoes and coriander, cover with a lid then remove from the heat.
- To make the chutney, blitz the apple, coriander, lime zest and juice, red chilli and peas in a blender or food processor until roughly blended. Add a splash of water to loosen if needed.
- Serve the chicken skewers with the sautéed spinach and chutney.
This recipe from The Doctor’s Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99, out now).
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature