Ingredients Jump to Instructions ↓

  1. 2 teaspoons ground cumin

  2. 2 teaspoons ground coriander

  3. 2 cloves garlic, crushed

  4. 800g chicken thigh fillets, sliced

  5. 12 skewers

  6. 20g butter

  7. 1 medium (150g) brown onion, chopped finely

  8. large pinch ground turmeric

  9. 1 cinnamon stick

  10. 4 whole cloves

  11. 2 cups (400g) long grain white rice

  12. 1 chicken stock cube

  13. 3 cups (750ml) water

  14. 2 tablespoons fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Combine the spices, garlic, oil and chicken in a medium bowl. Cover; refrigerate for three hours or overnight. Thread chicken onto skewers.

  2. Melt the butter in a large saucepan; cook the onion, stirring, until soft. Add the turmeric, cinnamon and cloves; cook, stirring, until fragrant. Add the rice and stir to coat in spice mixture. Stir in the combined crumbled stock cube and water; bring to the boil then simmer, covered, for about 15 minutes or until the rice is tender and the liquid is absorbed. Season to taste with salt.

  3. Meanwhile, cook the chicken on a heated oiled grill until browned all over and cooked through.

  4. Serve skewers with rice, sprinkled with mint.

  5. Uncooked chicken skewers suitable to freeze.

  6. Not suitable to microwave.


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