Wednesday, June 1, 2011
Recipe: Spiced Chicken and Pepper Kebabs, with Mango Coriander cous cous
Just rustled this up for my lunch- wonderful! Mum was asking whether I could do a vegetarian version, and yeah I reckon if I replaced the chicken with paneer then that would work as a fairly good substitute. The chicken has a pleasant carribean/ jamaican flavour to it, without being too spicy, and the fruity couscous compliments the kebabs very well.
Spiced Chicken and Pepper Kebabs, with mango and coriander couscous (serves 2)
1 tsp allspice
1 tsp chilli powder
½ tsp garlic powder
½ tsp dried thyme
A little grating of fresh nutmeg
Juice of 1 lime
1 tsp olive oil
2 spring onions, finely diced
2 chicken breasts, diced into small-ish chunks
1 red pepper, diced into chunks
½ tsp dukka
200ml hot vegetable stock
140g diced fresh mango
Large handful fresh coriander, chopped
1 tbsp olive oil
Salt and pepper
1. In a bowl mix together the allspice, chilli powder, garlic powder, thyme, nutmeg, lime, olive oil, spring onions and a little salt and pepper. Mix in the chunks of chicken, coat well in the marinade, and marinate for at least 15 minutes in the fridge.
2. Meanwhile, soak 4 wooden skewers in water (to prevent burning in the oven). Preheat the oven to 220C. Get the wooden skewers and evenly thread the pieces of chicken and pieces of red pepper along them. Place skewers on a baking tray, pour any excess marinade over them, and cook for 15 minutes.
3. Whilst the skewers are in the oven, prepare the couscous. In a bowl, place the couscous, dukka, and boiling hot vegetable stock, and cover for 10 minutes. Fluff up with a fork, and mix in the mango, coriander, and olive oil. Season to taste, and serve on the side of the kebabs.