Marinated Chicken Skewers
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- Marinated chicken
- Butter mix
- Brown onion
- Depending on the amount of rice you are given, you’ll need 1 and 3/4 water to 1 part rice. Measure your rice then prepare the quantity of water you require and set aside.
- Preheat a pot over a medium heat. Thinly dice the brown onion, then add it to the pan along with the butter mix. Sauté for 3-4 minutes or until onions have turned translucent.
- While the onion is sautéing, portion the chicken pieces onto skewers.
- Rinse the rice twice under cold water and strain. Add the rice to the pan with butter and mix to combine. Let the rice toast for about one minute.
- Add the water to the rice and mix to combine. Bring the pot to the boil, continuing to check that it doesn’t catch to the base of the pan.
- Dice the cucumber and parsley into small pieces. Season with salt, oil and lemon juice.
- Once the rice water has come to the boil, reduce the heat to low and put a lid on the pot. Leave it to cook for 10 minutes.
- Preheat a splash of oil in a pan over a medium/low heat. Add the chicken skewers to the pan. The yoghurt sauce will colour quickly, keen an eye on it to ensure it doesn’t burn.
- Remove the skewers from the pan after about 5 minutes and set aside to rest.
- Remove the lid from the rice and using a fork fluff the rice, allowing the air to evaporate.
- Finish off the chicken in the pan for one minute over a medium heat.
- To plate up, start with the pilaf rice, then add a dollop of hummus and some salad. Finish with the chicken skewers and season to taste.
Vegetarian: Zucchini and pre-cooked capsicum are provided. Chop the zucchini into 2cm thick rounds and portion onto skewers along with the capsicum. Cook as per the recipe.
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