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
- 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.
- 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.
- 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.
- Mix together the remaining onion, dill, capers, yoghurt and olive oil. Serve the rice with the chicken skewers and caper yoghurt.