Chicken skewers with apple and pea chutney recipe

Chicken skewers with apple and pea chutney recipe

Marinated chicken and zingy chutney are a match made in culinary heaven. Using Greek yogurt in the marinade for this easy chicken dish gives the meat a lovely crust when cooked and the chutney is a great way to incorporate more vegetables into your meal. Serve with wholegrain or wild rice.

Recipe from The Doctor’s Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99, out now).

Ingredients

  • 300 g boneless, skinless chicken thighs, cut into 4cm (1.5 inch) cubes
  • 1 tsp coconut oil
  • 1 red onion, thinly sliced
  • 5 cm (2 inch) piece of root ginger, peeled and grated
  • 2 green cardamom pods
  • 100 g spinach, finely chopped
  • 25 g cherry tomatoes, halved
  • 15 g coriander, leaves and stalks finely chopped
  • 1 pinch sea salt and black pepper
  • 10.6 oz boneless, skinless chicken thighs, cut into 4cm (1.5 inch) cubes
  • 1 tsp coconut oil
  • 1 red onion, thinly sliced
  • 5 cm (2 inch) piece of root ginger, peeled and grated
  • 2 green cardamom pods
  • 3.5 oz spinach, finely chopped
  • 0.9 oz cherry tomatoes, halved
  • 0.5 oz coriander, leaves and stalks finely chopped
  • 1 pinch sea salt and black pepper
  • 10.6 oz boneless, skinless chicken thighs, cut into 4cm (1.5 inch) cubes
  • 1 tsp coconut oil
  • 1 red onion, thinly sliced
  • 5 cm (2 inch) piece of root ginger, peeled and grated
  • 2 green cardamom pods
  • 3.5 oz spinach, finely chopped
  • 0.9 oz cherry tomatoes, halved
  • 0.5 oz coriander, leaves and stalks finely chopped
  • 1 pinch sea salt and black pepper
For the marinade
  • 3 garlic cloves
  • 4 cm (1.5 inch) piece of root ginger, peeled
  • 1 green chilli, deseeded
  • 25 g Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp ground fennel
  • 1 tsp ground cinnamon
  • 3 garlic cloves
  • 4 cm (1.5 inch) piece of root ginger, peeled
  • 1 green chilli, deseeded
  • 0.9 oz Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp ground fennel
  • 1 tsp ground cinnamon
  • 3 garlic cloves
  • 4 cm (1.5 inch) piece of root ginger, peeled
  • 1 green chilli, deseeded
  • 0.9 oz Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp ground fennel
  • 1 tsp ground cinnamon
For the apple and pea chutney
  • 15 g coriander, leave and stalks
  • 1 lime (grated zest and juice)
  • 1 red chilli, deseeded
  • 75 g peas (fresh or thawed)
  • 1 apple, cored or roughly chopped
  • 0.5 oz coriander, leave and stalks
  • 1 lime (grated zest and juice)
  • 1 red chilli, deseeded
  • 2.6 oz peas (fresh or thawed)
  • 1 apple, cored or roughly chopped
  • 0.5 oz coriander, leave and stalks
  • 1 lime (grated zest and juice)
  • 1 red chilli, deseeded
  • 2.6 oz peas (fresh or thawed)
  • 1 apple, cored or roughly chopped

Details

  • Cuisine: British
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 2

Step-by-step

  1. First, make the marinade. Blend the garlic, ginger and chilli in a blender or food processor until finely chopped.
  2. Transfer to a bowl, add the yoghurt, cumin, fennel and cinnamon, season well and mix.
  3. Add the chicken pieces and coat them in the marinade. Leave for at least 20 minutes (ideally overnight, covered, in the fridge). 
  4. Preheat the grill to medium. Push the marinated chicken pieces onto the skewers and line them on a rack under the grill.
  5. Cook for 22–25 minutes, until lightly charred, turning them halfway through to ensure they cook evenly. 
  6. While the chicken skewers are cooking, melt the coconut oil in a saucepan over a medium heat, add the onion, ginger and cardamom pods and sauté for 1–2 minutes until soft.
  7. Fold in the spinach, tomatoes and coriander, cover with a lid then remove from the heat. 
  8. To make the chutney, blitz the apple, coriander, lime zest and juice, red chilli and peas in a blender or food processor until roughly blended. Add a splash of water to loosen if needed. 
  9. Serve the chicken skewers with the sautéed spinach and chutney. 

This recipe from The Doctor’s Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99, out now).

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