Events and Celebrations

Ingredients
  • 2 boneless, skinless chicken breasts, sliced lengthways into strips
  • 2 tablespoons buttermilk
  • grated rind and juice of ½ lime
  • 1 garlic clove, crushed
  • pinch of ground coriander
  • 1 tablespoon chopped fresh coriander
  • 100 g (3½ oz) mixed basmati and wild rice
  • 1 tablespoon olive oil
  • 4 spring onions, sliced
  • 25 g (1 oz) cashew nuts, roughly chopped
  • handful of baby leaf spinach
  • grated rind and juice of 1 orange
  • 1 tablespoon soy sauce
Directions

Put the chicken strips in a non-metallic dish. Mix together the buttermilk, lime rind and juice and garlic, pour the mixture over the chicken, turn to coat evenly and set aside for at least 10 minutes. Alternatively, prepare the marinade in the morning and leave the chicken in it in the refrigerator all day.

Cook the rice according to the instructions on the packet. Drain thoroughly.

Heat the oil in a small frying pan. Fry the spring onions for 1 minute. Toss the onions through the rice, and then add the cashew nuts, spinach, orange rind and juice and soy sauce. Set aside.

Thread the chicken evenly on 4 skewers and cook, turning from time to time, under a preheated hot grill for 4–5 minutes. Serve with the rice salad.

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