Chicken Tikka Skewers with Raita And Cauliflower Pilaf

Chicken Tikka Skewers with Raita And Cauliflower Pilaf

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 18, 2018.
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-Chop both measures of mint at the same time for ease.

Ingredients

CHICKEN

  • 8 skewers
  • 1 pack lean ground chicken breast
  • 1 pack tandoori spice mix
  • 1 pack wholemeal breadcrumbs

PILAF

  • 1 brown onion, diced 1cm
  • 1 cauliflower, grated until you have 3 cups worth
  • 1 pack cauli spices
  • 1 pack chopped dates
  • ½ cup chicken stock
  • ½ bag baby spinach

RAITA

  • 1 Lebanese cucumber, grated and squeezed to remove liquid
  • 150g yoghurt
  • ¼ bunch mint leaves, chopped

TO SERVE

  • 1 pack slice almonds
  • ¼ bunch mint leaves, chopped
  • 1 lemon, cut into wedges

Steps

  1. Preheat oven to 200°C. Soak skewers in cold water
  2. Prep chicken. In a medium bowl, mix together all chicken ingredients (except skewers) and ¾ tsp salt. Shape the mixture into 8 equal sized sausages. Thread a skewer through each sausage.
  3. Prep pilaf veggies.
  4. Cook chicken. Heat 1 tsp oil in a non-stick frypan on medium-high heat. Brown skewers for 4 minutes, turning to brown on all sides. Place on a lined oven tray and transfer to oven to finish cooking for about 7 minutes, until chicken is cooked through.
  5. Cook pilaf. Wipe same pan clean and return to medium heat with 1 tsp oil. Cook onion with a pinch of salt for 2-3 minutes. Add cauli spices and dates, then continue cooking for a further 1 minute.
  6. Add cauliflower and stock. Cook for about 2-3 minutes, or until cauliflower is tender. Toss through spinach and season.
  7. Prep raita. Mix all raita ingredients together in a bowl and season.
  8. Prep garnishes.
  9. Serve pilaf topped with skewers and raita. Sprinkle with almonds and mint and squeeze over lemon.

Nutritional Information

Energy 1438 kj
344 kcal
Protein 37.9g
Carbohydrate 18.8g
Fat 11.6g