Chicken kebabs on cardamom and orange rice
<strong>From the Spekko kitchen</strong>Cardamom pods can be substituted with a good pinch of ground cardamom.
(No Ratings Yet)
Loading... Ingredients
- 125 ml (½ cup) natural yoghurt
- 7,5 ml (1½ tsp) ground coriander
- 5 ml (1 tsp) ground turmeric
- 1 green chilli, finely chopped
- 5 ml (1 tsp) ground cumin
- 3 cloves of garlic, crushed
- 2,5 ml (½ tsp) ground ginger
- 30 ml (2 tbsp) chopped coriander
- 5 ml (1 tsp) salt
- 10 ml (2 tsp) finely grated lemon rind
- 4 large wooden skewers, soaked in water for 20 minutes
- olive oil for frying
- 15 ml (1 tbsp) ghee or butter
- 2 roasted cardamom pods, seeds removed and ground
- 2,5 ml (½ tsp) caraway seeds
- 2 spring onions, chopped
- 5 ml (1 tsp) grated fresh ginger
- 2 cloves of garlic, crushed
- 1 red chilli, chopped
- grated rind of 2 oranges
- 125 ml (½ cup) sultanas
- 500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
- chopped coriander
- juice of 1 orange
Marinade
Rice
Method
- Place chicken in a glass bowl. Mix together all the remaining marinade ingredients, except oil, and stir well. Pour over chicken and stir to coat chicken all over. Cover and marinate for 2 hours.
- Preheat oven to 180°C. Thread chicken onto skewers. Heat a thin layer of oil in a frying pan and fry kebabs in batches for 2 minutes per side or until just golden brown, but not cooked.
- Pack kebabs onto a roasting rack and place over a baking tray. Bake for 10-15 minutes or until just cooked, remove and allow to rest before serving.
- Rice: Meanwhile, heat ghee or butter in a pot and add cardamom, caraway seeds, spring onions, ginger, garlic, chilli, orange rind and sultanas and fry for a minute or so. Add orange juice and stir in Spekko Long Grain Rice. Allow to heat through.
- Stir coriander into rice and serve with the kebabs.