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Chicken tikka skewers with saffron herbed rice
Chicken tikka skewers with saffron herbed rice
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Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Elevate your mid-week meal with a hint of saffron for a special touch.
Ingredients:
  • 40.00 ml low-fat yoghurt
  • 2 green onions, finely chopped
  • 56.00 gm tikka curry paste
  • 400g chicken breast fillet, trimmed, cut into 2cm pieces
  • 1 red capsicum, cut into 2cm cubes
  • 1 green capsicum, cut into 2cm cubes
  • 1 red onion, cut into thin wedges
  • olive oil cooking spray
  • 1 Lebanese cucumber, diced
  • Saffron herbed rice
  • 200.00 gm Basmati rice, rinsed
  • 20.00 ml saffron threads
  • 62.50 ml flat-leaf parsley leaves, chopped
  • 62.50 ml mint leaves, chopped
  • 1 lemon, rind finely grated
Instructions:
  • In a ceramic or glass bowl, mix together yoghurt, green onions, and tikka paste. Add chicken and toss to coat. Refrigerate covered for 1 hour, if possible.
  • Prepare the saffron herbed rice: In a pot, bring 2 cups of lightly-salted water to a boil. Add rice and saffron, then gently stir with a fork to separate grains. Bring back to a boil, cover with a lid, and reduce heat to low. Let it simmer for 10 minutes. Remove from heat without uncovering, and let it stand for 5 minutes. Finally, mix in parsley, mint, and lemon rind, cover to keep warm, and enjoy!
  • Preheat the barbecue grill to medium-low heat. Alternate threading chicken, capsicum, and red onion onto skewers. Spray them with oil. Barbecue, turning regularly, for about 15 minutes or until fully cooked. Serve alongside rice and cucumber.

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