You will need 4 large skinless chicken breast fillets cut into 2.5 cm cubes and placed in a lage bowl and toss in 1 tbs of rice bran oil , 1 tbs of minced garlic , 1 tsp of of ground coriander , 1 tsp of ground ginger , 1 tsp of ground cinnamon and a pinch of cayenne pepper .
Sprinkle over the juice of 2 lemons and mix until the chicken pieces are evenly coated .
Cover the bowl and allow to marinate in the fridge for 2 hours to allow the flavours of the coriander , ginger and cinnamon to really infuse .
Soak wooden skewers in water for 20 minutes .
Preheat your grill to high .
Thread he chicken onto the skewers and grill for 8- 10 minutes , turning occasionally , until slightly charred , cooked through and tender .
Keep warm .
Meanwhile prepare 250gm of couscous as per packet instructions , then fluff it up with a fork .
Stir through 30gm of butter/ marg , the juice of 1 lemon , 1/4 cup of freshly torn coriander leaves , 100gm of sliced black olives and cracked pepper to taste .
Transfer to warmed serving plates , top with chicken skewers , drizzle over any excess pan juices .
Serve with lemon wedges .
Sprinkle over the juice of 2 lemons and mix until the chicken pieces are evenly coated .
Cover the bowl and allow to marinate in the fridge for 2 hours to allow the flavours of the coriander , ginger and cinnamon to really infuse .
Soak wooden skewers in water for 20 minutes .
Preheat your grill to high .
Thread he chicken onto the skewers and grill for 8- 10 minutes , turning occasionally , until slightly charred , cooked through and tender .
Keep warm .
Meanwhile prepare 250gm of couscous as per packet instructions , then fluff it up with a fork .
Stir through 30gm of butter/ marg , the juice of 1 lemon , 1/4 cup of freshly torn coriander leaves , 100gm of sliced black olives and cracked pepper to taste .
Transfer to warmed serving plates , top with chicken skewers , drizzle over any excess pan juices .
Serve with lemon wedges .
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