Friday, September 20, 2013
Chicken Skewers with Cauliflower Pilaf
I really enjoyed this meal - it's got delicious, strong flavours and is super healthy too!
Ingredients (serves 4)
400g chicken breast, cubed
1/2 bunch coriander, chopped
1 lime, zested and juiced
200mL (1/2 can) coconut milk
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon brown sugar
2 teaspoons sweet chili sauce
1/2 head cauliflower
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 onion, chopped
2 carrots, grated
Take 8 bamboo skewers and soak them in water for about 15 minutes. Thread chicken pieces onto skewers. Arrange in a shallow dish.
Combine coriander, lime juice and zest, coconut milk, garlic and ginger in a food processor. Process until well combined. Pour marinade over chicken skewers and leave for at least 2 hours (up to overnight).
To make the cauliflower pilaf: chop cauliflower and place in a food processor. Pulse until finely chopped. Transfer to a frying pan or wok over medium heat, lightly sprayed with olive oil.
Saute for a few minutes, until starting to soften. Add spices and onion, and continue to cook for another minute. Add carrot and cook, stirring regularly for 5-10 minutes.
Preheat barbecue or grill pan over medium heat. Spray with olive oil. Cook chicken skewers, turning when needed, until cooked through. Take remaining marinade and put in a small saucepan with 2 teaspoons brown sugar and a dash of sweet chilli sauce. Cook, stirring occasionally, until reduced slightly and thickened.
Arrange skewers over pilaf and spoon sauce over the top.