Turmeric chicken kebabs with dill pilaf & blistered tomatoes

25 MIN

INGREDIENTS:

Serving amount:
  • 2 chicken breast fillets
  • 1 basmati rice sachet
  • 1 greek yoghurt tub
  • 1 slivered almond sachet
  • 1 turmeric ground sachet
  • 1 cherry tomato bag
  • 1 green bean bag
  • 1 lemon
  • 1 brown onion
  • 1 dill bunch

Pantry staples: Cooking oil, salt, butter

Allergens: Dairy, onion, nuts (almond) 

Specialised equipment: Non-stick frying pan with high sides & lid, skewers (optional), char grill or BBQ (optional)

Chef's note: Traditionally called “joojeh kabab”, this is one of the most popular and loved dishes in the region. If cooking for two people, use only half of the yoghurt provided. If cooking on a barbecue, soak the bamboo skewers in cold water for 20 minutes to prevent them from burning.


 * Use only half of the yoghurt provided. 


Method:

1. Prepare the ingredients

If using, preheat a barbecue or char grill pan over medium heat. Wash the vegetables. Cut the beans into 1.5cm pieces. Cut the lemon into wedges. Cut the brown onion into quarters. Pick a handful of dill leaves and finely chop the rest. Cut the chicken into 5cm cubes. Toast the almonds in a dry pan or in a moderate oven until lightly browned. 

2. Marinate the chicken

Place the yoghurt*, turmeric, juice from half the lemon and a good pinch of salt in a bowl and mix. Add the chicken, mix to coat and let sit for 5 minutes. 

3. Make chicken skewers (optional)

You can make chicken skewers by threading the chicken and onion onto wooden or metal skewers. This is an optional step. 

4. Parboil the rice 

Place the rice in a bowl and wash with cold water. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 3 minutes. Strain through a sieve and return the rice to the saucepan. Stir through the beans, chopped dill and a pinch of salt. 

5. Cook the rice

Heat the butter with a splash of oil in a non-stick frying pan with high sides over high heat. Spread the parboiled rice over the base of the pan and cook for 3 minutes or until a crust starts to form. Add 1/3 cup of water, reduce heat to low and cook, covered, for an additional 8 minutes or until the rice is tender and the crust has formed. If the crust still needs to form, remove the lid and increase to medium heat checking the rice often. 

6. Flip the rice

Remove the rice from the heat and let sit for another minute. Carefully, turn out the rice onto a plate. Sprinkle with the toasted almonds and remaining dill leaves. Do not worry if the crust does not form; the rice will still be delicious!

7. Cook the chicken and tomatoes

Meanwhile, add a splash of oil to the chicken skewers and cook them on the preheated char grill pan or barbecue (or use a frying pan over high heat) for 10 minutes, turning often, or until the chicken is cooked through. Cover the chicken with a heatproof bowl or saucepan if the chicken needs more time to cook. Add the tomatoes for the final few minutes of cooking to blister. 

8. To serve

Serve the pilaf with the chicken kebabs, tomatoes and remaining lemon wedges.