Chilli & Chicken Skewers with Red Rice


150g FAGE Total 2%

25g bunch basil, roughly chopped

1 large green chilli

2 cloves garlic, peeled

25g bunch dill, roughly chopped

2 tbsp sunflower oil

3 medium chicken skinless breasts, cut into 2cm chunks

1 red onion, ¾ roughly chopped, ¼ finely chopped

1 red pepper, cut into chunks

200g cherry tomatoes, halved

200g basmati rice, washed well

375ml hot vegetable stock

½ lemon, juice

2 tbsp capers in brine

1 tbsp extra virgin olive oil

  1. Put the basil, chilli, garlic, half the dill and 1 tbsp sunflower oil in a food processor and whizz until smooth. Mix about 2/3 with the chicken chunks, then thread 3-4 pieces onto small skewers.
  2. Heat the remaining oil in a large frying pan, add roughly chopped onion and peppers and cook for 5 minutes over a medium heat until softened. Add the tomatoes and rice, stir then pour in the hot stock. Bring to a boil, stir, reduce the heat to a gentle simmer, cover and cook for 10 minutes. Turn off the heat and leave for 5 minutes. Drizzle over the lemon juice and stir.
  3. Meanwhile, heat a griddle pan over a medium-high heat, add the chicken skewers and cook for 6-8 minutes, turning often until cooked through. Transfer to a plate to keep warm. Brush the remaining herb mixture over the chicken.
  4. Mix together the remaining onion, dill, capers, yoghurt and olive oil. Serve the rice with the chicken skewers and caper yoghurt.