Chicken Skewers with Fresh Herbs, Pak Choi & Aromatic Rice
| Prep-time | Bake-time | |
|---|---|---|
| 20 min | 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 pack boneless, skinless chicken thigh pieces (1300g), cut into skewer-sized chunks
- 2 tbsp Horio Extra Virgin Olive Oil
- 2 tsp Maldon Sea Salt
- 1 tsp Maldon Ground Black Pepper
- Juice and zest of 1 lime
- 2 tsp Ardo Garlic Cubes (250g pack)
- ½ pack fresh Alion Mint (leaves only, finely chopped)
- 12 wooden or metal skewers*
- For the Rice:
- 2 cups Basmati rice
- 2 cups water
- 1 tbsp Horio Extra Virgin Olive Oil
- 2 fresh Alion Spring Onions (150g), sliced
- ½ pack fresh Alion Coriander, finely chopped
- 2 tsp Maldon Sea Salt
- For the Pak Choi:
- 4 heads of pak choi, halved lengthwise*
- 2 tbsp Horio Extra Virgin Olive Oil
- 1 tsp Maldon Sea Salt
- 1 tsp Maldon Ground Black Pepper
METHOD
1.In a bowl, mix olive oil, lime juice and zest, garlic, chopped mint, salt, and pepper. Add the chicken pieces and toss well to coat. Let it marinate for at least 30 minutes. Thread the marinated chicken onto the skewers.
2.Rinse the rice thoroughly with cold water. In a saucepan, bring water, salt, and olive oil to a boil. Once boiling, remove from heat and cover. Let it sit for 20 minutes. After resting, stir in the chopped coriander and spring onions.
3.Drizzle pak choi with olive oil, season with salt and pepper, and grill for 2–3 minutes on each side until slightly charred and tender. Remove from grill.
4.Place the chicken skewers alongside the fragrant coriander rice and grilled pak choi.
Kali Orexi!
*This product is not available at foodhaus stores
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